http://norecipes.com/ingredient/niboshi/ Just another [ No Recipes ] Blog site Tue, 06 Sep 2011 17:03:00 +0000 hourly 1 http://wordpress.org/?v= http://norecipes.com/ingredient/niboshi/#comment-46 Buta Kabuni Recipe (pork belly and turnips) Sun, 11 Jul 2010 01:47:17 +0000 http://www.norecipes.com/ingredient/?p=64#comment-46 [...] handful niboshi (about 2 tablespoons) 5 1/4″ thick rounds of ginger 2 cloves of garlic crushed with a heavy [...] [...] handful niboshi (about 2 tablespoons) 5 1/4″ thick rounds of ginger 2 cloves of garlic crushed with a heavy [...]

]]> http://norecipes.com/ingredient/niboshi/#comment-45 Udon Recipe (Kitsune Udon and Dashi) | Rasa Malaysia Wed, 25 Feb 2009 01:14:38 +0000 http://www.norecipes.com/ingredient/?p=64#comment-45 [...] family of stocks which are mostly seafood based, using umami-rich ingredients such as kezurikatsuo, niboshi, kombu and even shiitake mushrooms. By using these basic ingredients in different proportions you [...] [...] family of stocks which are mostly seafood based, using umami-rich ingredients such as kezurikatsuo, niboshi, kombu and even shiitake mushrooms. By using these basic ingredients in different proportions you [...]

]]> http://norecipes.com/ingredient/niboshi/#comment-44 helen Sat, 14 Feb 2009 21:05:20 +0000 http://www.norecipes.com/ingredient/?p=64#comment-44 I was at a Japanese grocery store just yesterday, and there was a whole shelf of these things. The size varies, as does the price. My plan was to make dashi, and I decided to go with the instant dashi powder. My bad, I know. I was at a Japanese grocery store just yesterday, and there was a whole shelf of these things. The size varies, as does the price. My plan was to make dashi, and I decided to go with the instant dashi powder. My bad, I know.

]]> http://norecipes.com/ingredient/niboshi/#comment-43 Manggy Thu, 12 Feb 2009 23:09:10 +0000 http://www.norecipes.com/ingredient/?p=64#comment-43 Oh wait, I have to check what banchan is in the first place... I've always wondered about the sweet and spicy anchovy appetizers I love so much (which incidentally come in bags anyway). Do they use dry or fresh anchovies? Oh wait, I have to check what banchan is in the first place… I’ve always wondered about the sweet and spicy anchovy appetizers I love so much (which incidentally come in bags anyway). Do they use dry or fresh anchovies?

]]> http://norecipes.com/ingredient/niboshi/#comment-42 connocat Thu, 12 Feb 2009 22:54:26 +0000 http://www.norecipes.com/ingredient/?p=64#comment-42 We Chinese use it as well..sometimes as an appetizer with peanuts. sometimes cooked into our veggies. yumm We Chinese use it as well..sometimes as an appetizer with peanuts. sometimes cooked into our veggies. yumm

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