☛ → ♪ night and day ♪
iboshi are baby sardines (anchovies in some translations) that have been boiled once then dried. Compared to katsuobushi, stock made with niboshi has a fishier flavor. They vary in size from about 1.5″ to over 3″long with the smaller ones having a milder flavor. This stock is used in both Korean and Japanese cooking for miso soup, hot pots (nabemono), and strongly flavored noodle dishes. Some bloggers note that niboshi dashi is more commonly
in the Tokyo area than in Osaka/Kyoto; and katsuo dashi is used more in the summer, niboshi in the winter.
https://1tess.wordpress.com Miso Soup with Mixed Mushrooms and Udon Buna-Shimeji, ブナシメジ (or ブナしめじ), Brown Beech Mushroom, Brown Clamshell Mushroom, Hypsizigus tessellatus. These mushrooms are native to East Asia, though the cultivated mushrooms look different from the wild ones. They are sometimes white, but they are the same species. The mushrooms are grown in bottles or cups…