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FOOD
March 7, 2001
There is a much easier way to prepare dashi, the uniquely flavored and indispensable stock for miso soup ('Miso in America," Feb. 21). Prepared dashi powder is sold in small boxes containing several sealed packets, much like bouillon, and available in any market selling Japanese groceries. Using prepared dashi, one can make as much or as little miso as one wants and have it at once. Simply boil the amount of water wanted for soup, add some of the powdered dashi (it dissolves instantly)
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FOOD
January 26, 2012
There are several types of katsuobushi that can be used for different purposes. The best will have light pink or beige shavings that will be slightly shiny. Once the packages are opened, the katsuobushi will begin to oxidize and go limp, and the color becomes dull. Katsuobushi is best stored in the freezer. Hanakatsuo is thin petals that resemble large wood shavings. Some contain chiai (dark meat). Shaved karebushi makes a flavorful stock full of aroma.
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FOOD
January 26, 2012 | Sonoko Sakai
At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped with the dried seaweed called konbu, katsuobushi gives dashi its irresistible aroma and deep umami flavor. Despite being made in minutes, the stock is the foundation of many Japanese dishes -- miso soup, salad dressings, sauces for noodles, even meat stews. " Dashi is like the key actor in a movie," says 83-year-old Chobei Yagi, whose 275-year-old store, Tokyo's Yagicho Honten, specializes in katsuobushi and other dried foods.
FOOD
January 26, 2012
Bonito flakes and konbu seaweed dashi Total time: 40 minutes Servings: Makes about 7½ cups Note: The primary dashi is called ichiban dashi, which is used for clear soups and seasoning food. It's enjoyed for its fragrance and clean flavor. The secondary dashi made with used konbu seaweed and bonito flakes from the primary dashi is called nibanashi. This is also a multi-purpose dashi that is used for miso soups and seasoning foods, but the flavor is blander than the first one. The used konbu can be sliced and eaten straight, in soups or seasoned with soy sauce.
FOOD
January 26, 2012
Total time: 40 minutes, plus soaking time for the spinach Servings: 3 Note: This is a heavenly light salad that allows you to enjoy the aromatic flavor of dashi. You can substitute spinach with watercress, mizuna, cabbage, sprouts or peas. Light soy sauce and itokezuri (thinly sliced bonito flakes) are generally available at Japanese markets. 1/2 teaspoon salt, plus extra for seasoning the blanching water 1 bunch spinach, root ends untrimmed 3 cups of dashi (see recipe)
FOOD
January 26, 2012
Bonito flakes and konbu seaweed dashi Total time: 40 minutes Servings: Makes about 7½ cups Note: The primary dashi is called ichiban dashi, which is used for clear soups and seasoning food. It's enjoyed for its fragrance and clean flavor. The secondary dashi made with used konbu seaweed and bonito flakes from the primary dashi is called nibanashi. This is also a multi-purpose dashi that is used for miso soups and seasoning foods, but the flavor is blander than the first one. The used konbu can be sliced and eaten straight, in soups or seasoned with soy sauce.
FOOD
November 4, 2010
  Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the bonito flakes and kombu seaweed. Use the dashi for miso soups, seasoning, etc. It will not be as flavorful as the first batch, but it is still good.
FOOD
January 26, 2012
There are several types of katsuobushi that can be used for different purposes. The best will have light pink or beige shavings that will be slightly shiny. Once the packages are opened, the katsuobushi will begin to oxidize and go limp, and the color becomes dull. Katsuobushi is best stored in the freezer. Hanakatsuo is thin petals that resemble large wood shavings. Some contain chiai (dark meat). Shaved karebushi makes a flavorful stock full of aroma.
FOOD
December 30, 2009
Dashi-maki tamago (home-style Japanese omelet) Total time: 1 hour, 15 minutes Servings: 4 Note: Konbu (dried seaweed), dried bonito flakes and light soy sauce can be found at Japanese markets. Tamago frying pans are available at Japanese markets, but you can use a round 10-inch nonstick frying pan. This recipe calls for a bamboo sushi mat, available at Japanese stores. Dashi 1 piece konbu (6 to 8 inches long) 4 cups water 2 cups dried bonito flakes (katsuo-bushi)
FOOD
June 15, 2012 | By Jonathan Gold, Los Angeles Times Restaurant Critic
The first time you come to n/naka, a kaiseki restaurant a bit north of Sony studios in the Palms area of Los Angeles, you will inevitably soar right by the place, a low, featureless building in a strip of dry cleaners and tarot-card readers surrounded by a raked zen garden in 50 shades of gray. There is no sign, no valet parking, no hint that you are entering a restaurant instead of a high-toned back office. When you find your way through the front door, you will be greeted by name - reservations are mandatory - and led through the spare, elegant dining room to a serene private room or possibly a nook that looks like the sleeping alcove in an expensive Manhattan studio apartment.
FOOD
January 26, 2012 | Sonoko Sakai
At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped with the dried seaweed called konbu, katsuobushi gives dashi its irresistible aroma and deep umami flavor. Despite being made in minutes, the stock is the foundation of many Japanese dishes -- miso soup, salad dressings, sauces for noodles, even meat stews. " Dashi is like the key actor in a movie," says 83-year-old Chobei Yagi, whose 275-year-old store, Tokyo's Yagicho Honten, specializes in katsuobushi and other dried foods.
FOOD
January 26, 2012
Total time: 40 minutes, plus soaking time for the spinach Servings: 3 Note: This is a heavenly light salad that allows you to enjoy the aromatic flavor of dashi. You can substitute spinach with watercress, mizuna, cabbage, sprouts or peas. Light soy sauce and itokezuri (thinly sliced bonito flakes) are generally available at Japanese markets. 1/2 teaspoon salt, plus extra for seasoning the blanching water 1 bunch spinach, root ends untrimmed 3 cups of dashi (see recipe)
FOOD
November 4, 2010
  Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the bonito flakes and kombu seaweed. Use the dashi for miso soups, seasoning, etc. It will not be as flavorful as the first batch, but it is still good.
FOOD
December 30, 2009
Dashi-maki tamago (home-style Japanese omelet) Total time: 1 hour, 15 minutes Servings: 4 Note: Konbu (dried seaweed), dried bonito flakes and light soy sauce can be found at Japanese markets. Tamago frying pans are available at Japanese markets, but you can use a round 10-inch nonstick frying pan. This recipe calls for a bamboo sushi mat, available at Japanese stores. Dashi 1 piece konbu (6 to 8 inches long) 4 cups water 2 cups dried bonito flakes (katsuo-bushi)
FOOD
March 7, 2001
There is a much easier way to prepare dashi, the uniquely flavored and indispensable stock for miso soup ('Miso in America," Feb. 21). Prepared dashi powder is sold in small boxes containing several sealed packets, much like bouillon, and available in any market selling Japanese groceries. Using prepared dashi, one can make as much or as little miso as one wants and have it at once. Simply boil the amount of water wanted for soup, add some of the powdered dashi (it dissolves instantly)
FOOD
January 26, 2012
Miso soup with crispy age tofu, nappa cabbage and green onions Total time: 30 minutes Servings: 4 Note: Do not reheat the miso soup after the miso has been added; the flavor diminishes with reheating. Miso paste is generally available in the Asian sections of well-stocked supermarkets, as well as at Asian markets; age tofu (deep-fried tofu) is available at Japanese markets. 1 quart dashi 3 to 4 tablespoons miso paste (red or white or koji miso paste)
FOOD
January 26, 2012
Nikujaga (braised sukiyaki-style beef with potatoes and onions) Total time: 1 hour Servings: 2 to 3 Note: Nikujaga is a Japanese beef stew that tastes even better the second day, reheated. You can use ichibandashi or the thinner nibandashi for this. Thin slices of pork can be substituted for beef. Thinly sliced sukiyaki-style beef can be found at Japanese markets. 1 pound baking potatoes, preferably smaller 1 small onion 3/4 pound thinly sliced sukiyaki-style beef 2 tablespoons vegetable oil About 3 cups of dashi (enough to cover the ingredients in the pan)
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