Boiled and dried sardines (from Yamaguchi Prefecture)

The origin of Japanese dashi culture: "Homemade dashi soy sauce" that develops with each packet.

Meticulously boiled and dried anchovies, known as "niboshi," represent the origin of Japanese dashi. These are small enough to be enjoyed as a snack or appetizer.

After soaking in soy sauce for a few days, "niboshi soy sauce" quietly develops, elevating the flavor of homemade soba dipping sauce, clear soups, and simmered dishes.

The soaked niboshi can also be deliciously incorporated into miso soup or used as a furikake topping.

【First steps】

・Roasting them lightly enhances their flavor.

【Once soaking begins】
・Store in a cool, dark place.
・The soaked niboshi can be fully utilized as an ingredient in dishes.

【Good with these dishes】
・Soba/udon dipping sauce
・Clear soup, miso soup
・Hidden flavor in simmered dishes (nikujaga, chikuzenni)
・Preparation for tamagoyaki (rolled omelet)

【Origin/Specifications】
・Anchovies from Yamaguchi Prefecture
・Ingredients: Anchovies, salt
・10g (1 packet)

【Allergens】
While this product does not use specific allergens, there is a possibility of contamination with shrimp, crab, etc., on the supplier's production line.

【Storage instructions】
Avoid direct sunlight, high temperatures, and high humidity. Store in a cool, dark place before opening, and refrigerate after opening.