{"product_id":"niboshi-atsukezuri","title":"Niboshi Atsukezuri","description":"\u003cp\u003e\"Bushi\" and \"niboshi\" are the main ingredients best suited for dashi and soups.\u003cbr\u003eNiboshi, characterised by a mild aroma, allows for a rich and flavoursome dashi.\u003cbr\u003eThe production process for niboshi is relatively straightforward: the small fish are boiled in salted water (to cook them and activate the enzymes that facilitate drying and flavour development), then thoroughly dried.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eFor the best possible flavour, it is often recommended to remove the head and entrails of the niboshi before preparing the dashi. These parts can impart a bitter or overly fishy taste and make the dashi broth cloudy. However, for very small niboshi (such as kaeri) or high-quality ones, this step is sometimes omitted. Some cooks also lightly dry-toast the niboshi in a pan before using them in order to enhance their aroma and reduce any lingering fishy flavour.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"100 g","offer_id":54111437422925,"sku":"NISWA004S","price":7.44,"currency_code":"EUR","in_stock":false},{"title":"1 kg","offer_id":54111437455693,"sku":"NISWA004","price":61.61,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WA004-s.webp?v=1782227487","url":"https:\/\/www.nishikidori.com\/en\/products\/niboshi-atsukezuri","provider":"Nishikidori","version":"1.0","type":"link"}