Niboshi

Niboshi are small sardines that have been boiled and then dried. The most popular ones for niboshi are anchovies but other small fish such as sardines are also used. They are mostly used to make dashi (Japanese stock). The stomach and head often carry a bitter flavor, which is why it is best to remove them. The amount of inosinate of raw fish decreases with time. In the boiling process of niboshi manufacturing, the enzyme which decomposes inosinate becomes inactivated, thus there is much inosinate in it. The drying process, which comes later on, also increases umami because of dehydration and concentration. Miso is abundant in glutamate, so that an umami synergistic effect occurs in miso soup with niboshi dashi.

Levels of naturally occurring glutamate（mg/100g）：40〜50
Levels of naturally occurring inosinate（mg/100g）：350〜800