Learn Japanese Through Cooking Dashi — 14 Comments

  1. I’ve never made 出汁 myself, but I think I’ll give it a try pretty soon. I’m really looking forward to the next installments of the series!

  2. Yum! Like anything, 出汁 is so much tastier when homemade and fresh. I’ve made some before and used it for 味噌汁 as well as 親子丼, so good! I really need to make some more, especially since I have the ingredients in my kitchen right now…

  3. I’ve made this before using Makiko Itoh’s Recipe from Just Bento, your description is much more colorful,I enjoyed reading it. I would greatly enjoy a continuation of this series. I’ve used it to make tamagoyaki for the kiddos bentos.

    • Thank you for the comment. Maybe we’ll discuss tamagoyaki in a future series, I’ll have to think about it. Makiko Itoh has some great things at Just Betno. My goal with this series is to not just reproduce what every other “recipe blog” is doing but make it fun and educational.

  4. Yes! I made some only last week. In fact I got a friend round and we spent a pleasant day making a full scale Japanese banquet. We got authentic ingredients from the Japan Centre in London. I was particularly pleased that I found the Japanese labels easier to read than the English ones, because my recipe book used all the Japanese names.

    I also developed a new respect for sashimi chefs. It turns out cutting up a bit of raw fish is harder than it might seem.

    • Wow! I’ve never attempted a full banquet, maybe one day. Which recipe book do you use? I’ve never made sashimi – it’s a true art form. I may give an article discussing it, but I wouldn’t dare try and teach how to do it. I’m far from experienced in that area.

      • Japanese Cooking: A Simple Art, Shizuo Tsuji
        Japanese Kitchen Knives: Essential Techniques, Yasuo Konishi Nozaki

  5. This is a really cool idea! I really want to see more of this :) Sadly I dont know of any japanese / asian groceries near me, but maybe one day I’ll find out about one, and then I’ll be able to come back and try all the recipes that you do!

  6. Awesome idea for a series. Cooking is a big hobby of mine, so I’m looking forward to more.

    I’ve used 出汁 a couple times, but most recently, I used it to make きつねうどん at my wife’s request, after seeing it in 幸腹グラフィティ.

  7. Loving this series already :D really enjoyed reading the recipe with the Japanese names. Looking forward to more :)

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