Category: ZAIRYO ingredients
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Dashi ingredients
This post gives a guide on identifying high-quality KATSUO-BUSHI (Bonito Flakes) and KONBU kelp. It emphasizes the appearance, smell, and packaging of bonito flakes, as well as the color, crystal formation, and aroma of konbu. It also briefly mentions different types of kelp and their pairing with flakes for making…
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MISO knowledge
Fortunately quite a lot of people know about Miso soup, but did you know that there are different Miso pastes? Today I want to introduce the 2 most important Miso pastes for Kaiseki Cuisine: There is a slight difference in ingredients, but the most important difference is fermentation time. White…
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SHOYU soy sauces
This post discusses the variety of soy sauces, including KOIKUCHI, USUKUCHI, TAMARI, and NAMA SHOYU, emphasizing their different uses in Kaiseki Cuisine. Additionally, it touches on MIRIN, SEISHU Sake, and KOMEZU rice vinegar and their roles in Japanese cuisine. The top 3 recommended ingredients are highlighted.
Japanese Cuisine 