Dashi is often introduced through kombu, or kelp, and katsuobushi, or dried bonito flakes. But these are only part of Japan’s soup stock tradition. Another familiar option is niboshi dashi, made from small fish that have been boiled and dried. It has a fuller seafood flavor than many other kinds of dashi and is especially well suited to miso soup and other everyday dishes. Niboshi dashi is not generally associated with luxury. Its strength lies in how naturally it fits into daily cooking. Niboshi are easy to store, simple to use, and generally more affordable than katsuobushi. They produce a ...
