Category Archives: Basic Techniques

Salt-Massaged Napa Cabbage with Meyer Lemon

After a long hiatus, I’m easing back into things with this simple, delicious recipe. It comes from Nancy Singleton Hachisu’s Japanese Farm Food, a book my very generous (and wildly talented) cousin Kathy let me thumb through. It’s a fairly thick tome, with a mix of approachable recipes (like this one), and complicated ones (like […]

Also posted in Traditional Recipes, Vegetables | 6 Responses

Video: How to Make Dashi

Making dashi is easy and it’s used in many Japanese dishes, so it’s worth knowing the basics. All you need is a kombu (dried sea kelp), katsuobushi (bonito flakes), and water. I’ve written about it before, way, way back when I first started this blog. I decided to revisit the recipe and make a video […]

Also posted in Traditional Recipes, Videos | 5 Responses

Dashi

Many, many years ago, my cousin told me she made udon from homemade dashi. When I asked her about the taste, she said it added more depth to her broth and raved about how delicious it was. Dashi is a simple fish stock frequently used to cook any number of dishes like miso soup, namasu, […]

Posted in Basic Techniques | Tagged , , , , , | 8 Responses
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