JP.08.0001
Awase Dashi Combining Kombu and Katsuobushi
Awase dashi (合わせ出汁 — 'combined dashi') is the foundation of professional Japanese cookery: a two-com…
The combination of kombu
JP.08.0002
Ichiban Dashi Primary Extraction Katsuobushi Kombu
Ichiban dashi ('first dashi') is the pristine primary extraction of katsuobushi (dried bonito flakes…
Japan; fundamental techni
JP.08.0003
Katsuobushi Shaving Kezuri-bako Box Technique
Freshly shaved katsuobushi (dried fermented bonito) represents the highest quality form of this esse…
Japan; katsuobushi produc
JP.08.0004
Niboshi Small Dried Fish Dashi
Niboshi (煮干し — 'boiled and dried') are small dried fish — most commonly baby anchovies (katakuchi iw…
Niboshi production is doc
JP.08.0005
Rishiri Dashi Clear Soup Kaiseki Kyoto Standard
Rishiri-kombu dashi—made exclusively with Rishiri kombu from the remote Rishiri and Rebun islands of…
Rishiri and Rebun Islands