Do you know about dashi? Dashi is the Japanese word for broth, and it is also an “Umami” extracted from natural materials. Yumiko, certified Dashi Sommelier in Japan introduces all about dashi in this column.
Writer: Yumiko Ishimaru
A bowl of miso soup prepared with dashi!
Although the cost would not be so much, for Japanese people, nothing can ... Read More »
Writer: Yumiko Ishimaru
90% of the domestic production of kombu in Japan is from Hokkaido. However, species of kombu vary by region even wi... Read More »
Writer: Yumiko Ishimaru
In this column, I will talk about the basic methods of making dashi stock. There are two ways:
Mizu-dashi: Gentl... Read More »
Writer: Yumiko Ishimaru
How does fresh bonito fish become such hard katsuobushi?
After bonito fish is defrosted overnight, the head and ... Read More »
Writer: Yumiko Ishimaru
It is hard to imagine the delicate work involved in the production of katsuobushi just from its looks and color.
... Read More »
Writer: Yumiko Ishimaru
The way to make dashi stock varies by each household and chef. There are many recipes; however, let me introduce th... Read More »
Writer: Yumiko Ishimaru
In the previous article, I mentioned that NIBOSHI is a great match with traditional fermented seasoning using rice-... Read More »
Writer: Yumiko Ishimaru
Drying fresh shiitake increases its vitamin-D, which we need to absorb calcium. This also increases its umami subst... Read More »
Writer: Yumiko Ishimaru
Compared to the fresh shiitake mushroom, dried one comprises about 10 times more guanylic acid which is one of the ... Read More »
Writer: Yumiko Ishimaru
Let me tell you about shojin-ryori (Buddhist Vegetarian Dish) which you might not be familiar with….. shojin ryor... Read More »
Writer: Yumiko Ishimaru
Broth made with vegetables is used for traditional local dish not only in Japan but in many countries around the wo... Read More »
Writer: Yumiko Ishimaru
There are various seafood broth soups across Japan. In this article, I would like to introduce 2 kinds of soups tha... Read More »
Writer: Yumiko Ishimaru
Japanese cuisine is a dietary culture in which a sense of the season is incorporated by using the finest ingredie... Read More »