Dashi

What is Iwashibushi?

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

What is Urumebushi?

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

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.

What is Sanmabushi?

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

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.

What is Sakebushi?

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

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.

What is Soudabushi?

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

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.

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.