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Niboshi are Japanese dried baby sardines (but sometimes translated as
anchovies). They are one of many varieties of small dried fish used
throughout Asia in snacks and as seasoning for soup stocks and other foods.
In Japan, niboshi dashi" is one of the more common forms of dashi. It
is especially popular as the base stock when making miso soup. Niboshi dashi
is made by soaking niboshi in plain water (after first pinching off their
heads and entrails). If left overnight or brought nearly to a boil, the
flavor of the small sardines permeates the water and makes a popular stock.
Niboshi are also cooked and served as snacks and as one of the
symbolic foods making up the Japanese osechi during New Year. Tazukuri
(fried sweet and savory sardines for New Years) are made by frying the dried
sardines and then adding a mixture of shoyu, sugar, mirin, and roasted white
sesame seeds. Korean fried sardines often include small amounts of ginger,
garlic, and chili paste as well.
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