Writer: Yumiko Ishimaru
In the previous article, I mentioned that NIBOSHI is a great match with traditional fermented seasoning using rice-malt, such as soy sauce and Miso. But around Tokyo where I grew up, dried bonito flakes have mainly been used as the ingredient for soup stock.
Recently, I have learned that the mixture of vegetables or seaweed soup stock with NIBOSHI soup stock create an even better taste, as a result of the synergistic effect of each tasting component.
Miso soup made with a mixture of NIBOSHI and seaweed soup stock has a delicious flavor that has me addicted to its strong accent of fish taste, and makes me happy every morning.
Now, let me tell you how to make soup stocks from NIBOSHI
There are 2 main ways.
One is to take the head and clean out the inside, then spread open the fish from the backbone and soak in water over night (water brew method).
The other way is to soak NIBOSHI in water, then place in a pot and bring to boil. Reduce heat and simmer for 5 to 10 mins, then strain the soup (boiled down method).
What do you think? Isn’t it very simple and easy compare to the western and Chinese soup stock?
A tip to preserve NIBOSHI is to avoid letting it oxidate. You can store them in the refrigerator, but I prefer to place in the freezer to avoid the moisture.
Well, it’s always better to use it all quickly, and I am sure that is what NIBOSHI wants us to do, too lol.