“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
Blanched spinach seasoned dashi/broth, simple and a very common side dish in Japan. I hope you’ll give it a try!
Each country has unique sugars. You can see Japanese commonly used sugars in this article. I hope it’s helpful for your Japanese cooking.
Kori-dofu is “freeze-dried soybean curd”. It can be preserved for a long time and the nutrients are condensed. It’s a nutritionally rich food!
You can enjoy the umami created by the glutamic and inosinic acids, also the mild saltiness of soy sauce, and the subtle sweetness of tomatoes at the same time.
Niban dashi is the second dashi that is made using the leftovers from Ichiban dashi. If you’ve already made Ichiban dashi, please try this next!