Dashi, The Conclusive factor of Japanese Cuisines
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What is Dashi?
Dashi is the soup of “Umami”, which is extracted by boiling or soaking the ingredients in the water.
The ingredients for abstracting dashi are bonito flakes, Kombu (sea cabbage) and dried fish etc.
Umami factor is also included not only in Japanese ingredients ,but also commonly used in different kinds of food around the world, like cheese, tomatoes, and bacon.
Umami is becoming a kind of buzz word for cooking world.
(You can see the explanation of Umami on the website of Ajianomoto as below.)
What is Umami? | Everything about umami | Umami | Ajinomoto Group Global Website – Eat Well, Live Well.
Umami, the powerful fifth taste. It’s the meaty, savory deliciousness that deepens flavor. Provided by the Ajinomoto Group, world leading umami company since i…
It is indispensable for Miso soup, Udon, Nabe (One pot dishes), and boiled food called “Nimono” in Japanese.
How to make Kombu Dashi( Dashi of sea cabbage)
Ingredients:
- Kombu 10g (10cm x 10cm)
- Water 1L (1000cc)
Cooking instruction:
- Wipe the Kombu with kitchen paper.
- Soak the kombu with water for 30minutes,before boiling it.
- Use a medium heat flame and take it out before the water boils.(Take note, do not use high flame)
Dashi powder is used for easy cooking
If you would like to enjoy the taste of Dashi in a short time, you can use the granular Dashi, which is sold at the supermarket.
You shouldn’t miss it, the taste of Dashi, is a conclusive factor of Japanese cuisine.
