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The ABCs of Dashi

  • First-extraction dashi

    Otemachi Tokyo Kaikan

    First-extraction dashi

    Tags & categories related to this post : Dashi Basics

    • Dried Shiitake

      Otemachi Tokyo Kaikan

      Dried Shiitake

      Both donko (thick, winter-grown dried shiitake) and koshin (thinner dried shiitake) are the same mushroom — shiitake — the only difference being that…

      • Niboshi: How to Take Dashi

        Otemachi Tokyo Kaikan

        Niboshi: How to Take Dashi

        Tags & categories related to this post : Dashi Basics

        • Dried sardines

          Otemachi Tokyo Kaikan

          Dried sardines

          There are many kinds of niboshi (dried sardine stock), but most are made from sardines. They are sun-dried to preserve the large hauls of sardines…

          • Other Dried Fish Shavings

            Otemachi Tokyo Kaikan

            Other Dried Fish Shavings

            When taking dashi from bonito flakes without mold culturing, the method is mostly to add them directly into something already seasoned, such as soba…

            • Dried bonito flakes

              Otemachi Tokyo Kaikan

              Dried bonito flakes

              Katsuobushi (dried bonito flakes) is divided into arabushi, which has no mold culturing, and hongarebushi, which does. Bonito has a high blood…

              • Kombu: How to Take Dashi

                Otemachi Tokyo Kaikan

                Kombu: How to Take Dashi

                Tags & categories related to this post : Dashi Basics, kombu

                • Kombu

                  Otemachi Tokyo Kaikan

                  Kombu

                  There are theories about the origin of the word kombu: one holds that it comes from the Ainu words "konpu" or "kunpu"; another holds that it was…