June 11, 2013

Dashi stock may just be the heart of Japanese washoku cooking according to Isao Kumakura

"dashi stock made from dried bonito and kombu kelp, a food which might be called the true heart of washoku. Outside of its use for soup, dashi stock is also used as a condiment to enhance flavours" 

Source: Nipponica, Discovering Japan, No 8, 2012 page 5
By Isao Kumakura

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