Best video about Dashi! Thank you!

Thank you! Your channel is very fun and helpful!

thank you for your comprehensive guide.

Great video. Thank you! 🍲🍜

nice. now i know how to make dashi.

I love Dashi! It creates such a deep flavour and I started to use it even in non-Japanese dishes, for example my own version of Curry or in Risotto. Since Bonito-Flakes are really hard and expensive to get here in Germany (and I've never found the thick ones :( ) I'm making my Dashi always with dried anchovies and Kombu kelp - using Bonito flakes just for special occasions. But I'll try making the Shiitake Kombu one. Thank you so much for your videos!

Excellent! The best recipe.

I love how thorough this video is! My friends love it too ♡

That's by far the most comprehensive online resource I've found on dashi (been looking for a while!), thank you! Will give it a try soon!

thank you for including vegan methods!

That's actually great! Now I know there's several alternatives for when I run out of some ingredient (I don't have asian shops close by)

I was looking for a dashi recipe that didn't have kombu in it. I'll look for the thick cut bonito flakes. I know I like that flavor. Thanks!

Great video! A lot of information from an initially simple topic. I'm amazed that as much as I love Japanese food, and always have, until I started watching your channel, I didn't really know about dashi. I was surprised to learn that it may be more fundamental to Japanese cooking than soy sauce! I need to look for some thick cut bonito at my local Korean store. Speaking of soy sauce, could you maybe do a video on the different types? That there are even different types was also something new to me when I started watching this channel a few years ago. Tamari, Light (not Lite), Dark, any other types, etc.

Hello! I have been trying to make cold brew Kombu shiitake Dashi. I see that everyone talks about making sure the Kombu doesn't get slimy but I have yet to get a cold brew that didn't have the Kombu thick with slime. The first time it sat for 24hrs. The second time only 7hrs. I also found the smell very pungent and strong. So I wasn't sure if these things are normal or if I was still doing something wrong. Thank you so much for your time and this wonderful video! :)

Thank you for another great video. Where are the jars from?

I just want to know, do we throw away the bonito flakes/shiitake/kombu after we make dashi? Or do we use them in cooking?

Thank you for this interesting video. Regarding the Katsoubishi, I read the recommendation to use it within one week after opening the package. Is this only in order to use it at it‘s peak quality, or will it already perish after one week?

Hi kitchen princess, can I soak kombu for a week or two?

Dashi Powder?

WHAT!! no rules? you are a rebel :) i'm just joking. always sharing practical and useful information. thank you!!