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How to Make Additive-Free Dashi with Kombu & Dried Sardines (Niboshi)

  • 23 hours ago
  • 3 min read

A Simple, Gut-Friendly Foundation for Japanese Cooking

Two plates on a textured surface: one with dried fish (niboshi), the other with seaweed (kombu). Text overlay: Dashi, Niboshi & Kombu.

CONTENTS



ABOUT THIS RECIPE |

In Japanese cooking, dashi is not just a broth — it’s the foundation of everything.


Growing up, I didn’t always realize how important it was, but once you start making dashi from scratch, you notice the difference immediately.


This version uses kombu and dried sardines (niboshi or iriko) — a much richer and deeper flavor compared to kombu-only dashi.


It's surprisingly simple and can easily become part of your weekly routine.




RECIPE OVERVIEW |

Prep Time: 30 minutes (or overnight for cold brew)

Cook Time: 10 minutes

Total Time: 40 minutes

Serving Size: 2 servings

Equipment Needed: Pot, strainer, bowl

Difficulty Level: Easy

Suitable For: Dairy-free, gluten-free


NUTRITION AND GUT HEALTH BENEFITS |

This dashi is more than just flavor:

  • Kombu provides iodine, minerals, and soluble fiber

  • Iriko (dried sardines) contain amino acids and natural umami compounds

  • Additive-free broth supports a cleaner, less processed diet

  • Warm liquids support digestion and nutrient absorption


This makes it an excellent base for gut-friendly meals.



INGREDIENTS |

  • 600 ml water

  • ~4 dried sardines (head & guts removed)

  • 5 g kombu


INSTRUCTIONS |

There are two methods:

  1. Hot brew dashi for deeper Umami - This method creates a richer, deeper flavor by gently extracting umami through heat.

  2. Cold Brew Dashi for lighter & cleaner flavor - Cold brewing creates a lighter, cleaner, and more delicate flavor, with less bitterness. This method is incredibly easy and requires no cooking.



🫖 Hot Brew Dashi (Deeper Umami)

Pot with boiling water, dried sardines, and kombu seaweed on a stove. Chopsticks are stirring, creating a warm, culinary scene.

  1. Add water, kombu, and dried sardines to a pot and let sit for at least 30 minutes.

  2. Heat over low heat.

  3. Remove kombu just before boiling.

  4. Simmer gently for about 5 minutes.

  5. Remove dried sardines.

  6. Skim off any foam or impurities.


Your dashi is ready to use.



❄️ Cold Brew Dashi (Light & Clean)

Kombu and dried sardines in a clear jar on a marble surface. Light reflects off the jar, with blurred text and packaging in the background.

  1. Add water, kombu, and dried sardines to a container.

  2. Cover and refrigerate for 12–24 hours.

  3. Strain out kombu and sardines.


Your cold brew dashi is ready.





RECIPE NOTES

  • Wipe kombu gently instead of washing

  • Removing sardine heads and guts reduces bitterness

  • Cold brew for 12–24 hours for a lighter flavor

  • Hot brew for deeper, richer flavor

  • Store in the refrigerator for up to 5 days



SHOPPING TIPS |

For best results:

  • Choose high-quality kombu from Hokkaido

  • Look for dried sardines that are already cleaned (head & guts removed)

  • Avoid overly processed or seasoned products


DRIED KELP [KOMBU] FROM HOKKAIDO, JAPAN:

Packaged kombu seaweed tied with string, featuring Japanese text on the label. Clear plastic bag, minimalistic presentation.

Kombu is the foundation of Japanese cuisine.


High-quality kombu makes all the difference when preparing dashi.


Hokkaido is known as the production center of premium kombu due to its unique climate and coastal conditions. Among the most famous varieties are:

  • Rishiri kombu

  • Hidaka kombu


There are many kombu products sourced from other countries. While they can work, when I make traditional Japanese food, I prefer using ingredients from Japan whenever possible for authenticity and flavor quality.


Dashi starts here.



NIBOSHI - DRIED SARDINES FROM SETOUCHI, JAPAN:

Bag of dried sardines with Japanese text on a white label. Clear packaging reveals silver fish. Simple, straightforward design.

This Niboshi Iriko found on Amazon are traditional Japanese dried sardines from Japan and a perfect choice to make a rich, deeply savory dashi.


However, this style of niboshi requires a bit of preparation before use. To make a cleaner, less bitter broth, you need to remove the heads and the dark guts inside each fish before soaking and simmering. This extra step can take some time, especially when making a large batch, but it greatly improves the flavor of the finished dashi. Traditional Japanese recipes often recommend this prep to reduce bitterness and fishiness.



NIBOSHI - DRIED SARDINES FROM KYUSHU, JAPAN [PRE-CLEANED]:

Close-up of a hand holding a package of dried fish with Japanese text and illustrations. Background shows a blurred kitchen setting.

If you can find a pre-cleaned niboshi at a Japanese grocery store, that is my personal recommendation. I use this niboshi from Kyushu, Japan sold at stores like Mitsuwa Marketplace and Tokyo Central.


These high-quality niboshi are already headless and gutted, so they are ready to use immediately — no tedious prep required.


I love using this type for everyday dashi because it saves so much time while still creating a delicious, authentic broth. Simply soak and simmer — that’s it. 🙌


SERVING SUGGESTIONS




FINAL THOUGHTS |

Making your own dashi is one of the simplest ways to elevate your cooking.


With just a few ingredients, you create something deeply nourishing — both in flavor and for your body.


Sometimes, the most traditional methods are also the most powerful 💛

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