Learn about Shirasu and Chirimen Jako and how they're used in Japanese cuisine
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Learn how to make Iriko Dashi (Niboshi Dashi), a Japanese anchovy stock made by...
Iriko, also called niboshi in Japanese, are dried baby anchovies/sardines. They are used in making Japanese...
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Tazukuri are toasted and candied anchovies coated in a honey and soy sauce glaze....
Here's my ultimate guide to Dashi (Japanese Soup Stock). Learn about different types, ingredients,...
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Warm up with this spicy and flavorful Japanese Kimchi Nabe made with anchovy broth,...