
In this special feature, we’d like to introduce basic procedure to make “Dashi” from various ingredients such as “kombu kelp”, “dried bonito”, “dried sardine” and so on. Besides, we also show you how to convert hard water to soft one, which is consider to be the core for nice dashi-flavor. In japan, we use soft water. So first of all hard one should be converted to soft one to brew savory Dashi. We hope you can take a lot of cues from these contents. Let’s try it.

Head chef of Japanese cuisine of Tokyo Kaikan

dried bonito
There are two kinds of dried bonito; arabushi without the coating of mold and honkarebushi with the coating of mold. In some cases, we use blended the flakes of arabushi and honkarebushi to cook broth soups. …

other dried fish (Coming soon)
About the flakes of dried fish without the coating of mold, they are directly put into seasoned broths such as soba sauce, tempura sauce and miso soup most of the time…

dried sardine (Coming soon)
Most of dried sardines are produced with sardines. In order to preserve a large amount of sardines caught by fishermen, they are dried in the sun…

dried shiitake mushroom (Coming soon)
Both donko and koshin is shiitake mushroom. They are harvested in different season and the thickness and aroma are also different. Young shiitake mushroom, donko is very expensive…