{"product_id":"niboshi","title":"Niboshi","description":"\u003cp\u003e\"Bushi\" and \"niboshi\" are the main ingredients best suited for dashi and soups.\u003cbr\u003eNiboshi, characterised by a mild aroma, produces a rich and flavourful dashi.\u003cbr\u003eThe process of making niboshi is relatively simple: the small fish are boiled in salted water (to cook them and activate the enzymes that facilitate drying and the development of flavours), then thoroughly dried.\u003cbr\u003eTo obtain the best possible flavour, it is often recommended to remove the heads 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":"80 g","offer_id":54111489950029,"sku":"NISW001S","price":8.63,"currency_code":"EUR","in_stock":false},{"title":"1 Kg","offer_id":54111489982797,"sku":"NISW001","price":54.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/W001S-s.webp?v=1782227487","url":"https:\/\/www.nishikidori.com\/en\/products\/niboshi","provider":"Nishikidori","version":"1.0","type":"link"}