Small dried sardines or anchovies, boiled briefly and then dried whole, used as a powerful dashi base. Hard, silvery-brown and intensely savoury, they steep into a deep, fishy, robust stock far more assertive than kombu-katsuobushi dashi, with a characteristic bittersweet edge. They are the backbone of many regional ramen broths and of everyday miso soup in much of Japan.
Where it comes from
A traditional Japanese dried-fish dashi base, central to regional ramen and everyday miso soup, especially in western Japan.
In the kitchen
Steeped to make a robust dashi for ramen broth and miso soup.
Nutrition (per 100g)
~332kcalCal
~64.0gProtein
~6.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
