The basics of Japanese cuisine ＃3 “Basic flavor: Umami and how dashi is made”

Рет қаралды 12,757

3 жыл бұрын

Let's check the basic flavor “Umami”(which is one of the basic flavors of Japanese cuisine) and making dashi with Mr. Naoyuki YANAGIHARA, "Japanese Cuisine Goodwill Ambassador", and Executive Chef Kinsa ryu Yanagihara school of traditional Japanese cuisine.
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Пікірлер: 13

@annmoir9024 3 жыл бұрын

Very informative thank you.

@adrianaprosen2918 3 жыл бұрын

Wonderful! Thank you.

@mvl6827 11 ай бұрын

I love it! Umami and dashi !!

@CafeSora 2 жыл бұрын

you have a very comforting and nice voice along with very good presentation, slow pace instruction and beautiful display of each ingredient, this series is lovely

@ok7411marykay 5 ай бұрын

👍

@elleh3495 Жыл бұрын

thanks for showing us. but how long can you keep dashi after you make it?

@user-dk6er8kz7b 7 ай бұрын

It lasts 2-3 days for refrigeration and a month for freezing. However, the flavor is reduced.

@lh8883 5 ай бұрын

だしを作るのはそんなに大変じゃないから、料理ごとに必要な量作るよ

@Nerdnessable 3 жыл бұрын

it would have been helpful to explain more about each ingredient, origin, taste, etc. I still don't know what bonito flake is

@simonemoses1081 2 жыл бұрын

Google

@CafeSora 2 жыл бұрын

bonito flake is dried, smoked tuna that has been thinly shaved, a very specific fish is typically used in japanese bonito flake, giving it its distinct flavor, color and aroma.

@randomutubr222 2 жыл бұрын

It’s literally in the name. It’s flakes of bonito…

@user-dk6er8kz7b 7 ай бұрын

As you say, its bonito.