A combination we’d never imagined, but is it one we’ll want to forget? The stock called dashi is one of the most ubiquitous ingredients in Japanese cooking. Made from kombu (kelp) and katsuobushi (bonito flakes), dashi can be found in miso soup, the broths for udon and soba noodles, and even as an ingredient in […]| SoraNews24 -Japan News-
Yes, I keep calm and carry on baking 🙂 Today, however, I am posing an Inarizushi recipe – one of my favourite rice dishes. Inarizushi is seasoned rice wrapped in abura-age (thin deep-fried tofu) pouch simmered in sweet soy sauce. ‘The rice filling can be as it is, or mixed with other ingredients such … Continue reading Kurumi Inari – Walnut Inarizushi / Inari Sushi| The Door into Promised Lands
Niboshi dashi is a savory stock made from dried fish, perfect for soups. It offers various flavors depending on preparation: cold brew, simmer, or sous vide.| The Japanese Food Lab
Explore the art of preparing niboshi for dashi stock. Learn how chefs enhance flavor with steps like head removal, dry frying, and choosing high-quality niboshi.| The Japanese Food Lab
Discover how to store niboshi for optimal shelf life. Learn to choose high-quality niboshi, prevent oxidation, and preserve flavor with our expert tips and techniques.| The Japanese Food Lab
Explore the depth of dashi with our guide to thick shaved katsuobushi, perfect for robust flavors and overlooked in English recipes.| The Japanese Food Lab
Iwashibushi: smoked sardine flakes with a smoky aroma, used for rich, flavorful dashi without bitterness. Ideal for soups.| The Japanese Food Lab
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.| The Japanese Food Lab
Toribushi: A unique chicken-based bushi used in specialty shops for toppings or stock, offering a light yet savory dashi, sold pre-shaved or powdered.| The Japanese Food Lab
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.| The Japanese Food Lab
Using Meati Classic Cutlets transforms this vegan "chicken" ramen recipe into a protein-packed bowl of goodness. If you've found yourself with a package of Meati and you need recipes, this is one bowl you don't want to miss.| Exploring Vegan
The dashi stock I usually prepare for daily meals. I think we don't necessarily follow the basic rules when it comes to home cooking.| COOK & MESHIAGARE - Comfort Food from a Japanese Kitchen
