“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
I’m going to show you what type of sugars we commonly use for Japanese cuisine. If they’re not available in your area, I hope you figure out a substitution from this article.
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!