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In 1737 a shop opened for business in what is now Nihonbashi, a central part of Tokyo that neighbors Ginza. And for 8 generations Yagicho Honten has stayed in business by producing and selling what is the backbone of Japanese cuisine: dried foods like katsuobushi (dried bonito), konbu (kelp), and sh 
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Dashi is to Japanese cooking what butter is to French. A cornerstone of Japanese cooking, dashi is found in almost all soups, simmered dishes, salad
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From French bouillon to Chinese soup stocks, broths made from long hours of simmering are common in many cuisines. But one as abundant in umami taste as the dashi broth, ...
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Just One Cookbook shares quick and easy Japanese home cooking with step by step photos.
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So many times have I heard my vegan and vegetarian friends complain about the fact that most dashi/soup stock is not done according to their priorities in Japan, making it impossible for them to en...
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Very easy Japanese recipe! You must try it!!! Currently, more than 60 people have made this and said good! You can find their photo reports down this linked ...
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Umami a eu l'honneur de recevoir "Mister Dashi", grand spécialiste du Dashi que nous avons déjà rencontré au Japon dans son usine de Katsuoboshi à Kagoshima. Voilà une bonne occasion pour vous parler de la bonite séchée, du dashi et de vous faire un reportage sur notre petit périple dans les grands restaurants Parisiens. Voici…
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Make a bold flavor anchovy stock by simply boiling dried anchoy, goes well with miso soup.
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jc101-kombu2.jpg Welcome to the first lesson of Japanese Cooking 101! Throughout this course I hope to teach you about the foundations of traditional Japanese cooking or washoku, as well as how to cook some Japanese dishes.
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Just One Cookbook shares quick and easy Japanese home cooking with step by step photos.
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There are two basic skills you should master if you want to make authentic Japanese dishes at home.
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