“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
Have you ever thought about the importance of water when it comes to cooking?
Here’s the dashi I usually prepare for daily meals. I think we don’t necessarily follow the basic rules when it comes to home cooking.
A short introduction to Japanese miso. You can see the differences in the ingredients, colors, and flavors.
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.