02 October 2016

Dashi





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.

「一番出汁考」辻調で習った一番だしの取り方に感銘を受けたので、昆布と鰹節を買い込んできた。昆布と鰹と水の割合は随分色んなものがあるなと感じたので、少し調べてみた。上の写真の本2冊で20件くらいの名店の出汁の取り方が載っているが、実に様々だ。水の質によっても変わる。その中でも辻調の割合が一番濃い。

学校で使う昆布の量に驚いたが、さすがにこれほど大量に使う店はない。恐ろしくコストがかかるので当たり前だが、この旨さは何にも変えられないほど美味しい。ただ昆布も鰹節もとても高価だ。良いものを買ったので1回出汁をとるのに500円以上かかる。。

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