“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
Soboro is a dish with crumbled and seasoned food such as meat or fish. It’s often used as toppings for a donburi or bento.
Rice is a staple food in Japan. We’ve been enjoying eating room-temperature rice for a long time. Let me tell you the Japanese way of preserving Japanese rice.
A very popular dish which ketchup flavored rice is wrapped inside of a thinly made omelet. It always reminds me of a weekend lunch at home.
This special lid keeps the ingredients from floating to the surface of the soup, allows the soup to circulate in a pan. helps the soup soak evenly into the ingredients.
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.