As with this post, I will try to post some fundamentals, the origin of Japanese (Washoku) cuisine, most common and frequently used ‘Katsuo (Bonito) DASHI (Stock) ‘. As the French have different type of soup stocks for their exquisite sauces, the Japanese culinary soup stock, frequently uses the’Katsuo (Bonito) DASHI (Stock) ‘ for everyday cooking.
Simplified, here are some list of Japanese soup stocks as compared with the French cuisine. Our majority of our (basic) soup stocks are attained from sea products, Japan geographically enclosed by the ocean.
10月に入りました。これからの季節は鍋やら煮物が美味しくなる季節で今週の一週間は和食の基本となる「出汁」にフォーカスして投稿してみようかと思います。鰹昆布出汁の取り方から始めます。
Classic Japanese Stocks (in general) (和食の出汁の種類)
Classic French Stocks(フランス料理の出汁の種類)
- White stock : A clear, pale liquid made by simmering poultry, beef, or fish bones.(鶏、牛、魚から取る白い透明な出汁)
- Brown Stock : Amber liquid made by first browning/roasting poultry, beef, veal, or game bones.(鶏、牛、野鳥から取る薄茶色透明な出汁)
- Fish Stock (Fumet) : Highly flavored stock made with fish bones. (魚の骨の出汁)
- Vegetable Stock (Court bouillon) : Aromatic vegetable broth(野菜の出汁)


Konbu Stock

ichiban (1st) Stock

niban (2nd) Stock
the Making Katsuo(Bonito) – Konbu (Kelp) DashiPosts will continue this week on the topic of ‘Japanese basic soup stock | DASHI’ .
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