Niboshi Ramen Style

Niboshi (니보시) are small fish, typically anchovies, that have been boiled and dried (“ni” means “to boil,” and “boshi” means “to dry”). Along with kombu and katsuobushi, they are one of Japan's three major ingredients for dashi. Originally a staple of home cooking, niboshi became established as a distinct genre in Tokyo's ramen scene during the 2000s.

Niboshi ramen falls into three categories according to concentration:

• Asari: A clear broth made by gently simmering dried sardines. A chintan broth underpinned by a subtle dried-sardine aroma

• Nibonibo: A style that uses a large quantity of dried sardines, bringing an intense seafood flavor to the forefront. It is strong enough to inspire the expression "drinking dried sardines"

• Doronibo: The most extreme form, in which ground dried sardines produce a potage-like consistency