dashi– tag –

If you are looking for a way to stay cool and eat healthy, you must try Cucumber Dashi. While most people think "dashi" is just a liquid soup stock, in Yamagata Prefecture, it is a crunchy, chopped vegetable side dish that people lo...

Traditional Japanese soups are everywhere in Japan. Morning, noon, and night. They appear at breakfast tables, school canteens, izakayas, and Michelin-starred restaurants alike. Ramen gets most of the international attention, understanda...

Dashi is Japanese soup stock, and it sits under almost every savory dish in the cuisine. Cooks steep kombu, katsuobushi, or other dried ingredients in hot water, rather than simmering bones. The result is a clear broth with deep umami, a...

Katsuobushi is made from skipjack tuna. Producers smoke, dry, and ferment it, then shave it into flakes for Japanese dashi, toppings, and furikake-style uses. Katsuobushi is dried, smoked, and fermented skipjack tuna. Cooks shave it into...

Order agedashi tofu at a Japanese izakaya and a small bowl arrives steaming. Inside sit pale cubes of deep-fried tofu in a shallow pool of dashi broth. The coating is thin and crisp for about a minute. Then it starts to drink the sauce, ...

Akashiyaki (明石焼き) is a soft, egg-rich octopus dumpling from Akashi City in Hyogo Prefecture. It looks similar to takoyaki, but the experience of eating it is genuinely different. Instead of sauce and toppings, each warm dumpling gets...

Dashi is Japanese soup stock, and it sits under almost every savory dish in the cuisine. Cooks steep kombu, katsuobushi, or other dried ingredients in hot water, rather than simmering bones. The result is a clear broth with deep umami, a...

Order agedashi tofu at a Japanese izakaya and a small bowl arrives steaming. Inside sit pale cubes of deep-fried tofu in a shallow pool of dashi broth. The coating is thin and crisp for about a minute. Then it starts to drink the sauce, ...

Akashiyaki (明石焼き) is a soft, egg-rich octopus dumpling from Akashi City in Hyogo Prefecture. It looks similar to takoyaki, but the experience of eating it is genuinely different. Instead of sauce and toppings, each warm dumpling gets...

Katsuobushi is made from skipjack tuna. Producers smoke, dry, and ferment it, then shave it into flakes for Japanese dashi, toppings, and furikake-style uses. Katsuobushi is dried, smoked, and fermented skipjack tuna. Cooks shave it into...

Traditional Japanese soups are everywhere in Japan. Morning, noon, and night. They appear at breakfast tables, school canteens, izakayas, and Michelin-starred restaurants alike. Ramen gets most of the international attention, understanda...

If you are looking for a way to stay cool and eat healthy, you must try Cucumber Dashi. While most people think "dashi" is just a liquid soup stock, in Yamagata Prefecture, it is a crunchy, chopped vegetable side dish that people lo...