This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless … More
The previous article in this series is 6. Hatsu Katsuo (初鰹) and Modori Katsuo (戻り鰹), the highest quality Katsuobushi (鰹節) … More
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.
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
A whole skipjack tuna is broken down into it’s various parts before being made into Katsuobushi. A doll is used to show each constituent part.
Dashi (出汁) Dashi (出汁), plays the same role in Japanese Washoku (和食) cuisine in the same way that stocks are … More