[Tokyo/Taito] The Basics of Japanese Cuisine! Learn About the Differences Between 3 Kinds of Japanese Dashi Flavors: Katsuo, Kombu, and Niboshi
This cooking class will introduce you to the profound science of making dashi (broth)—one of the fundamental components of Japanese cuisine!
Dashi is indispensable to miso soup and suimono (clear soup) as well as nimono (simmered dishes). The umami (Japanese savory taste) of the dashi differs depending on the amino acids of the ingredients used as the base.
You’ll learn about the differences between kombu (kelp), katsuobushi (dried, fermented, and smoked skipjack tuna), and niboshi (anchovy) dashi, then prepare a dish that complements the flavor of the dashi you choose to make.
You can make your dashi with various ingredients like kombu, katsuobushi, niboshi, yakiago (dried flying fish), and dried shiitake, and you can even combine multiple ingredients into different kinds of combinations to produce a whole assortment of different flavors.
After completing the program, you get to eat a full course that includes a main dish prepared with your dashi, dashimaki tamago (Japanese rolled omelet), miso soup, and rice. The actual dishes made will differ depending on the season.
You’ll be taking on the challenge of making dashi, a fundamental component of Japanese cuisine
Dishes such as nimono, rice, and miso soup that emphasize the dashi flavor (the actual contents are different in every class)
From 7,000 yen