Mutenka Muto Niboshi (無添加無頭煮ぼし) is Kakusa's additive-free, headless niboshi — small Japanese anchovies (katakuchi iwashi) caught in Kyushu waters, boiled and dried, with the heads already removed. The ingredient list runs to two lines: anchovy and salt. 60 g.
About Kakusa
Kakusa Co., Ltd. (株式会社カクサ) was founded in 1887 as Sasama-ya Shoten, a marine-products wholesaler in Yui, on the Suruga Bay coast of Shizuoka, and incorporated in its present form in 1986. It is known for sakura ebi, for shaved bonito which it has produced since 1924, and for dried small fish.
What is niboshi
Niboshi (煮干し) — also called iriko in western Japan — are small fish, most often katakuchi iwashi (Japanese anchovy), that are boiled and then dried. They are one of the foundations of Japanese stock-making, standing alongside kombu and katsuobushi as a way of drawing dashi.
How to use & enjoy
Niboshi are a stock ingredient rather than a snack: they are soaked and simmered in water to draw out niboshi dashi. By convention the heads and entrails are taken off first, to keep the stock from turning bitter — on this pack the heads are already off. Niboshi dashi is a classic base for miso soup, and its robust character suits strongly flavoured dishes.
Ingredients
Japanese anchovy (katakuchi iwashi), salt.
Allergens
Contains fish (anchovy).
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Japanese headless niboshi for dashi stock · 無添加無頭煮ぼし · Kakusa dried-fish range.
