To remove the blade, hold the shaver so that the sharp edge of the blade is facing up, and hit … More
The main 3 kinds of Dashi used in Japanese cuisine is the first stock- ( Ichibandashi/ 一番だし), the second stock made from the the left over ingredients (Nibandashi/二番だし) and Katsuobushi and Kombu stock (かつおと昆布の合わせだし). The following post are their recipes.
This article leads on from Different Parts and Types of Katsuobushi (鰹節の解剖学). There is a famous saying amongst Japanese chefs, … More
Introduction to a series of in-depth articles on Katsuobushi (鰹節) and Skipjack Tuna (鰹), including how it made and how to freshly shave it.