Writer: Yumiko Ishimaru
In the previous article, I talked about a bit of “Umami components” and this time I’m going to tell you the details of it. The umami component of niboshi is called “inosinic acid”. Katsuobushi (dried bonito flakes) comprises the same component but niboshi possesses twice more inosinic acids than katsuobushi. Therefore, niboshi dashi has a stronger flavor.
From a nutritional standpoint, niboshi contains essential amino acids and abundant minerals that the human body can’t produce itself. Besides, it is also rich in unsaturated fatty acids such as EPA and DHA. Niboshi is such a nutritious dashi ingredient.
Do you have something like niboshi in your country? If there is something similar, I’d love to know about it. I am very curious how the taste might be, because I’m sure the taste varies depending on the different geography and ocean currents.
Here, I’ll show you a recipe of the best with niboshi dashi.
Miso-Dama (Miso Ball) – Handy miso soup
- Dried seaweed
- Niboshi powder
- Dried onion
Mix all the ingredients and wrap it in a plastic wrap.
To serve: Remove the plastic wrap, place the miso dama in a cup and pour the boiled water.
It is super easy whenever and wherever you want to drink miso soup! All you need is hot water. It is great for stomach remedies too!