NIBOSHI

Niboshi are sun-dried small fish rich in inosinate (IMP), a nucleotide that amplifies umami up to twenty-fold when combined with glutamate.

They are essential for building gyokai ramen stocks, often used in double-stock systems alongside paitan, tonkotsu or chintan — particularly in Tokyo-style shoyu ramen.

This is not garnish.
This is structural umami architecture.

Species & European Sourcing

Traditional niboshi consist of small bait fish such as sardines or anchovies.

Due to import restrictions from Japan, sourcing consistent high-quality niboshi in Europe is challenging.

Mastering Ramen sources locally available species such as:

• Sprat
• Sandeel
• North Sea sardines
• Anchovy species

By working with regional fisheries, we ensure supply continuity within the European market while maintaining authentic gyokai character.

Processing Philosophy

Drying method defines usability.

Through controlled blanching, dehydration and UVA techniques, we replicate traditional Japanese approaches without relying on oven drying — which degrades quality and makes the product unsuitable for refined chintan applications.

The result:

• Clean aroma profile
• Controlled bitterness
• Stable IMP concentration
• Clear extraction potential

This makes the product suitable for both clarity-focused chintan builds and heavier paitan systems.

Application Guidelines

Usage depends on the stock architecture:

• Paitan: Minimum 30 minutes cooking time
• Chintan: 3–5 minutes controlled extraction
• Dashi: Overnight cold soak possible

Extraction control is critical. Overcooking increases bitterness and lipid oxidation.

Storage Recommendations

Niboshi contain natural fish fats that can become rancid over time.

For optimal quality:

• Store chilled whenever possible
• Keep sealed and protected from humidity
• Avoid prolonged exposure to room temperature

While shelf-stable, refrigeration significantly preserves aroma integrity.

Operational Value

Consistent gyokai supply in Europe is a structural challenge for ramen kitchens.

Our regional sourcing model ensures:

• Stable B2B supply
• Authentic umami performance
• Reduced dependency on Japanese imports
• Scalable double-stock production

We secure the ingredient.
You design the bowl.

For Who

Professional ramen kitchens, Japanese restaurants and operators developing structured gyokai or double-stock ramen systems.

Not intended for retail consumers.

B2B Orders & Pricing

Available exclusively for professional use within the European market.

Minimum order quantities apply. Volume pricing available upon request.