Tag: dashi

February 12, 2021

9 Different Types of Niboshi & Dashi

Although the term “niboshi” typically refers to Japanese anchovy that boiled in salt water and dried well, the other seafood also can be raw material of niboshi. And, people use them to make delicious dashi in Japan!What Is Niboshi (Iriko)…

JAPANESE INGREDIENTS

January 12, 2021

What Is Shirodashi and How Is It Used?

What Is Shirodashi? Shirodashi is one of the Japanese seasonings that is made from light-colored soy sauce, dashi of bonito and kombu (kelp), mirin, salt, etc. It adds salty taste and umami (delicious taste) of dashi stock to dishes. Because…

JAPANESE INGREDIENTS

October 7, 2020

10 Best Dashi Stock Substitutes

What Is Dashi Stock in Japan? Indispensable item for Japanese food, “Dashi” is used for many Japanese foods such as miso soup, soup for noodles, and various types of simmered dishes. Strictly speaking, dashi can be made from all kinds…

JAPANESE INGREDIENTS

September 29, 2020

The 6 Best Kombu (Kelp) Substitutes

What Is Kombu (Kelp)? Kombu is a type of seaweed. The word “seaweed” covers a lot of types of Japanese foods as followings: ・Aonori (Green Laver)・Hijiki・Kombu (Kelp)・Mozuku・Nori (Laver)・Wakame Kombu is used for making dashi (stock for Japanese dishes) and ingredients…

JAPANESE INGREDIENTS

September 27, 2020

What Is Kombu and How Is It Used?

What Is Kombu (Dried Kelp)? Kombu is a common name for several seaweeds belonging to Laminariaceae.It can’t be defined exactly, but the edible type of seaweeds with long and thin leaves are tend to be called “kombu”. And kombu grows…

JAPANESE INGREDIENTS

August 20, 2019

YAMAGATA DASHI (PICKLED VEGETABLES) WITH MISO RECIPE

I will introduce “DASHI” which is local dish in Yamagata prefecture today. When we say “DASHI” in Japanese, it means stock or broth most of the time.But today’s “DASHI” is totally different! “YAMAGATA DASHI” is actually pickled vegetables that is…

Side Dish