Where I live (Mexico), can be tricky to source katsuobushi. Whenever I can find some, it also tends to be on the expensive side. I enjoy miso soup often and was interested in using niboshi as it does seem that I have acces to this type of dried fish (the ones in the picture are readily available and cheap in lots of supermarkets, as it is a common ingredient for local dishes). The ingredient list mentions only two things: salt and the dried fish.
I wanted to confirm with more experienced cooks here if this dried niboshi looks fine for dashi making purposes!
by flatfeed611