I liked a lot this last newsletter, Sho, particularly the niboshi bit.
I have been waiting for a chance to make niboshi since you shared your recipe a while ago, but it is a bit hard to find small fresh anchovies where I am.
Anyway, I was wondering what kind of food safety issue you are afraid of exactly? It may be another anecdote, but my father-in-law has been making experiments with dry fish for 30+ years without any problems.
I liked a lot this last newsletter, Sho, particularly the niboshi bit.
I have been waiting for a chance to make niboshi since you shared your recipe a while ago, but it is a bit hard to find small fresh anchovies where I am.
Anyway, I was wondering what kind of food safety issue you are afraid of exactly? It may be another anecdote, but my father-in-law has been making experiments with dry fish for 30+ years without any problems.