Japanese soup stock

Japanese soup stock

It is no exaggeration to say that soup stock is the most important element of Japanese food. The reason is that the umami components contained in the soup stock and the flavors and aromas of each soup stock create the taste of Japanese food. It might be like Italian food without tomatoes. Soup stock is rarely used alone for cooking, and two or more types of soup stock are used for cooking. Multiplying the soup stock will create a synergistic effect of the umami components that each has.

Japanese kelp soup stock (Kombu Dashi)

Japanese kelp soup stock (Kombu Dashi)

Shiitake soup stock (Shiitake Dashi)

Shiitake soup stock (Shiitake Dashi)

Japanese Anchovy soup stock (Iriko Dashi)

Japanese Anchovy soup stock (Iriko Dashi)

Japanese bonito soup stock (Katsuo Dashi)

Japanese bonito soup stock (Katsuo Dashi)