“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
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.
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!