Exhibition info

おいしい料理の出汁として、日本人の生活にひそむにぼし。煮られ、干され、炒られた、鰯の亡骸。Instagramで毎日お届けする Daily niboshismでは伝えきれないマクロなにぼしの世界を、Gallery niboshismとして展示することになりました。身近なものが身近でなくなるような驚きをお届けできればと思います。

会期:2017.11.23(木)-26(日)
会場:中央本線画廊 東京都杉並区上荻4−6−6 (JR西荻窪駅徒歩6分)
地図:https://goo.gl/maps/DcfhnZ5sxJM2
営業時間:11:00-19:00
定休日:なし

niboshi

Niboshi are Japanese dried infant sardines (sometimes incorrectly translated as anchovies). They are one of many varieties of small dried fish used throughout Asia in snacks and as seasoning for soup stocks and other foods. In Japan, niboshi dashi is one of the more common forms of dashi. It is especially popular as the base stock when making miso soup. Niboshi dashi is made by soaking niboshi in plain water. If left overnight or brought nearly to a boil, the flavor of the small sardines permeates the water and makes a popular stock.

Niboshi are also cooked and served as snacks and as one of the symbolic foods making up the Japanese osechi during New Year. Tazukuri (fried sweet and savory sardines for New Year) are made by frying the dried sardines and then adding a mixture of soy sauce, sugar, mirin, and roasted white sesame seeds.

wikipedia"niboshi"

煮干し(にぼし)は小魚を煮て干したもので、主に出汁をとる材料として使われるほか、そのまま、あるいは乾煎りにするなどで食べられている。カタクチイワシで作ったものが最も一般的だが、マイワシ、ウルメイワシ、キビナゴ、アジ、サバ、トビウオ(あご)などを原料としたものもある。イリコ(炒り子)、じゃこ(雑魚)、だしじゃこ(出汁雑魚)など多くの別名がある。

煮干の原料はいわゆる青魚で不飽和脂肪酸を多く含むので、製造から流通、保存に至る管理が適切に行われないと、脂肪の酸化が進み品質が低下する。酸化を防ぐ意味で原料自体も脂があまりのっていないものが適しており、大きな魚を煮干にしないのはこのためである。また、魚を原料とするため生臭みが出やすいので加工時の鮮度も重要となる。

ウィキペディア日本語版「煮干し」

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