I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authe
Dashi can be made from several sources, including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where the
I attempted to make homemade Dashi with kelp stands and bonito flakes. It looks as suggested on multiple Japanese cooking sites but it smells like low tide. Is
I tried making dashi for the first time today, but I think it wasn't very successful... I didn't have kombu so that might be a problem. I ended up adding a lot
I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cu
Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in ko
To prepare a Miso Soup the first step is the preparation of the Dashi. The Dashi will most certainly contain Kombu. Can the rehydrated Kombu be used in the Miso
I feel like this is another "real wasabi or not" conundrum. Essential to Japanese cuisine, especially indispensable in dashi, katsuobushi is not cheap in Japan
Making dashi uses about 10g of dried Katsobushi that ends up soaked. Then soaked Katsobushi is then removed and tastes well. How can the soaked Katsobushi be re
I understand that the ingredients are not even nearly the same If making a bonito dashi, grams-for-grams, how much Hon Dashi granules to substitute for bonito f