Category: SUIMONO – soups
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NIBAN second flush Dashi
The Konbu and Bonito flakes used for the superior ICHIBAN dashi can be reused to make a flavorful NIBAN dashi for miso soups and noodle broths. Simply simmer the ingredients, strain, and refrigerate for later use. This sustainable method maximizes ingredient usage.
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Vegan KONBU Dashi
Dashi soup is the most important building block of Japanese cuisine. It might be surprising to western readers, to see such dedication and focus and even scientific research being put into something as simple as a clear soup. But it’s no exaggeration to say that it is the one thing…
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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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RYOTEI ICHIBAN Dashi
Dashi soup is the most important building block of Japanese cuisine. It might be surprising to western readers, to see such dedication and focus and even scientific research being put into something as simple as a clear soup. Moreover one that is made of only 3 ingredients. But it’s no…
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