Niboshi dashi is a savory stock made from dried fish, perfect for soups. It offers various flavors depending on preparation: cold brew, simmer, or sous vide.| The Japanese Food Lab
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.| The Japanese Food Lab
Toribushi: A unique chicken-based bushi used in specialty shops for toppings or stock, offering a light yet savory dashi, sold pre-shaved or powdered.| The Japanese Food Lab
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.| The Japanese Food Lab
Explore the intricate anatomy of katsuobushi, the traditional Japanese dried fish flakes essential for dashi, and learn about the different cuts and types.| The Japanese Food Lab
Discover the art of crafting Katsuobushi from scratch with precision and tradition.| The Japanese Food Lab