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Tag: Dashi

How to Make Niboshi Dashi?

Niboshi dashi is a savory stock made from dried fish, perfect for soups. It offers various flavors depending on preparation: cold brew, simmer, or sous vide.

Dashi, Katsuobushi, niboshi

What is Iwashibushi?

Iwashibushi: smoked sardine flakes with a smoky aroma, used for rich, flavorful dashi without bitterness. Ideal for soups.

Dashi, Iwashi, iwashibushi

What is Urumebushi?

Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.

Dashi, Katsuobushi, urumebushi

What is Toribushi?

Toribushi: A unique chicken-based bushi used in specialty shops for toppings or stock, offering a light yet savory dashi, sold pre-shaved or powdered.

Chicken, Dashi, Katsuobushi, toribushi

What is Sanmabushi?

Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.

Dashi, Katsuobushi, Sanma, sanmabushi

What is Muroajibushi?

Muroajibushi: Horse mackerel bushi with a lower fat content, offering a more acidic and less rich flavor, used in noodle soups and stews.

Dashi, Katsuobushi, sakebushi, salmon

What is Sakebushi?

Sakebushi: Salmon bushi with low fat content, offering a subtle flavor profile akin to smoked salmon, ideal for ochazuke stock.

Dashi, Katsuobushi, sakebushi, salmon

What is Sababushi?

Sababushi: Mackerel-based bushi with a rich, slightly sweet taste, used to add body and sweetness to stocks, not ideal for light dishes.

Dashi, Katsuobushi, sababushi

What is Soudabushi?

Soudabushi: Rich, heavy Spanish bonito bushi, often used in Kansai noodle dishes, with a unique iron-like taste that mellows overnight.

Dashi, Katsuobushi, soudabushi

The Different Ways to Shave Katsuobushi

Katsuobushi guide: Freshly shaved for pure dashi in fine dining, with various shavings tailored for specific dishes and flavors.

Dashi, Katsuobushi

Water Cooked Fish – Poached Fish in a Sea of Chili Oil 水煮鱼

Discover how to make Sichuan-style Water Cooked Fish, a flavorful and visually stunning dish featuring poached freshwater fish in a spicy chili oil broth.

chili oil, Dashi, doubanjiang, Fennel Pollen, Sichuan, spice of angels, 复制调和老油, 水煮鱼, 红油, 豆瓣醬, 麻椒
hon-katsuobushi being sold in a market in Japan.

How to make Traditional Dashi

Three Kinds of Katsuo Dashi: Exploring the nuances of Japanese bonito stock.

Chawanmushi, Dashi, Ichibandashi, Kaiseki, Katsuobushi, Kezuriki, Nibandashi, だし, 一番だし, 二番だし, 削り器, 鰹節

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