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.
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）
Posts will continue this week on the topic of ‘Japanese basic soup stock | DASHI’ .
10g Dried Kelp (1%) | 昆布
10g Dried Shaved Bonito Flakes (1%) | うす削りかつお節
1000cc Water (100%) | 水
‘ICHIBAN-DASHI’ (1ST SOUP STOCK)
4~5g Dried Shaved Bonito Flakes | うす削りかつお節