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Tag: kombu

Kombujime 昆布締め

Kombujime (昆布〆/昆布締め) is a technique used to enhance the taste of sashimi fish through ageing the fish between two sheets … More

Ageing, dry ageing, fish, kombu, kombujime, Sushi, 昆布締め

Japanese Dashi (出汁) Stock

Dashi (出汁) Dashi (出汁), plays the same role in Japanese Washoku (和食) cuisine in the same way that stocks are … More

Dashi, erimo, Food, hakodate, hokkaido, japan, Japanese, Katsuobushi, kombu, Recipe, washoku
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