Tag: Japanese broth

かつお節を削り出汁を味わうワークショップ

かつお節を削り出汁を味わうワークショップ

かつお節を削り、出汁を使った家庭料理を作るワークショップを開催しています!

My Daily Dashi

My Daily Dashi

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.

kombu and katsuo niban dashi

kombu and katsuo niban dashi

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!

Kombu and katsuo Ichiban Dashi

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.