Niban Dashi (Secondary Dashi)

Niban dashi is inseparable from the Japanese culinary philosophy of mottainai — the principle that nothing is wasted. The concept is so embedded that ichiban dashi was always understood to be the first use of the kombu and katsuobushi, never the only one. Tsuji presents the two together not as separate techniques but as a single system.

The second extraction from the same kombu and katsuobushi used in ichiban dashi — a more robust, less delicate stock used for miso soup, simmered vegetables, and any preparation where the refinement of primary dashi is not essential. Nothing is discarded. The same ingredients that produced the most delicate stock in the kitchen now produce a second, fuller-flavoured one.

Not yet written for this entry.

Not yet written for this entry.