Kombu and katsuo Ichiban Dashi
“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
Even if you have a Japanese rice cooker, you will probably find something new in this article.
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.
A short introduction to Japanese miso. You can see the differences in the ingredients, colors, and flavors.
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.
Blanched spinach seasoned dashi/broth, simple and a very common side dish in Japan. I hope you’ll give it a try!
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.
Each country has unique sugars. You can see Japanese commonly used sugars in this article. I hope it’s helpful for your Japanese cooking.
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.
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!
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.