“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
I like making julienne vegetables and want you to enjoy the texture of this salad!
If you would like to make a beautiful simmered daikon dish, I recommend you boil the daikon in rice-water (milky water resulting from washing rice) beforehand.
I’m going to introduce you to a nice sushi restaurant that you should definitely add to your list of places to visit when you’re in Tokyo.
I love both the sweet and sour taste of namasu, and especially the texture! The way of making “kouhaku namasu” is quite easy and you can make it with very simple ingredients.