Dried sardines

We use fresh sardines from the Seto Inland Sea.

We use fresh Katakuchi Iwashi (Japanese sardines) from the Seto Inland Sea. They are boiled in a pot at the same time as they are caught on the beach, which makes them taste even better. The flesh is soft but does not easily lose its shape, and they produce a delicious, flavorful broth. They are perfect for udon soup, oden, simmered dishes, and more.
[Quick note]
Fry them dry in a frying pan with a light layer of oil, then season with soy sauce and chili pepper to taste for a delicious beer snack.
【expiration date】
6 months [How to use]
[How to make delicious dashi]
(1) Remove the head and intestines.
(2) Soak in water overnight, then place over medium heat, uncovered, and once boiling, reduce heat and simmer for at least 10 minutes.
(3) Once it starts to boil, skim off the foam and scum.
(4) Turn off the heat, wait a moment, and then scoop out the niboshi.
*If you like, you can also use it as a miso topping.
【capacity】
100g