02 October 2016


I learned how to take a good Japanese stock; dashi at Tsuji cooking school so I brought back a lot of Konbu and Katsuobushi.  Japanese stock is made with those two ingredients; Konbu and Katsuobushi.  The ratio of those two and how much you use to the amount of water is varies.  There is no the right amount but I really respect the ratio that I've learned at Tsuji.

Then I stared to wonder how other Japanese chefs make their stock so I researched few books.  Two books above has the details of making of dashi from famous shops.  I realized that everyone has their own ratio and it can be far different from the region because of the difference of the water.



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