All art and illustrations in this series and article have been contributed kindly by the lovely Linran, who can be … More
Tag: 削り器
5. How to make Dashi/鰹節のプロがこっそり教えるだしの取り方
The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.
4. How to Shave Katsuobushi Using a Kezuriki 鰹節のプロがこっそり教える削り方
This article leads on from Different Parts and Types of Katsuobushi (鰹節の解剖学). There is a famous saying amongst Japanese chefs, … More