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Old 11-24-2009, 01:58 PM   #11
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No, I do DVR it but only get around to watching some of them. I was eating tempura fried vegetables and loved the dipping sauce and did a bit of googling...

Now I'm gonna check the DVR tonight to see which recent episode mentioned it.
I think it was 2 weeks ago. The entire episode was dedicated to "umami".
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Old 11-24-2009, 02:31 PM   #12
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I've been a big "fan" of umami for a few years now. And have somewhat even talked about how it relates to brewing on occasion.

But I have found this to be the Uber website on the topic, http://www.umamiinfo.com/

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Old 11-24-2009, 02:59 PM   #13
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Good link Revvy. I'll check the grocery again but if not there it might be easier for me to just order this stuff online...or marry a Japanese woman.

Looks like learning Japanese cooking is like learning a whole new language. But they somehow make foods that I normally don't like taste awesome.

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Old 11-24-2009, 03:07 PM   #14
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Looks like learning Japanese cooking is like learning a whole new language. But they somehow make foods that I normally don't like taste awesome.
Yeah, well there are still some aspects of Japanese Cuisine that frankly scares the bejeebus out of me.

I'm just re-reading Anthony Bourdain's "A cooks tour" and I just finished the section on Japan, especially him trying to stomach their idea of breakfast.

If you haven't seen them Youtube has both the "No Reservations" and "A cook's Tour" Japan segments. They are really interesting.

Here's the part ones of both;


The breakfast is on part two of this video series.

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Old 11-25-2009, 12:52 PM   #15
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I must have stood at the ethnic/asian food section of the grocery for 10 minutes looking and there is no 'instant' dashi or the stuff to make it. It's mostly premade sauces but they did have one brand of mirin hidden in there so I got that, some ponzu, fresh ginger and cobbled some sort of asiany/chickeny thing together. Between that and the Jasmine rice the kitchen had an awesome, 'new' aroma last night. Ordered dashi online.

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Old 11-30-2009, 02:54 AM   #16
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I will be the first to admit to being a Good Eats fan and since one of his latest episodes was on making dashi I thought I'd post the recipe. I am actually allergic to MSG so 'instant' dashi is out of the question. This recipe now makes it possible for me to eat miso soup asuming that the miso is MSG free.


Dashi

Ingredients
2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups
Directions
Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.

Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.

Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.

Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.



If anyone is interested the episode is called "turning japanese"

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Old 11-30-2009, 02:58 AM   #17
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Originally Posted by Tsuyako View Post
I will be the first to admit to being a Good Eats fan and since one of his latest episodes was on making dashi I thought I'd post the recipe. I am actually allergic to MSG so 'instant' dashi is out of the question. This recipe now makes it possible for me to eat miso soup asuming that the miso is MSG free.


Dashi

Ingredients
2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups
Directions
Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.

Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.

Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.

Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.



If anyone is interested the episode is called "turning japanese"
So basically it IS just seeweed and bonito flakes. That's pretty easy.

Thanks!!

Oh it looks like the episode may be on you tube...is this the one?

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Old 11-30-2009, 03:00 AM   #18
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So basically it IS just seeweed and bonito flakes. That's pretty easy.

Thanks!!

Oh it looks like the episode may be on you tube...is this the one?
That's it Revvy! Thanks.
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Last edited by Tsuyako; 11-30-2009 at 03:09 AM.
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Old 11-30-2009, 03:02 AM   #19
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That's it Revvy! Thanks.
Thank you for mentioning it!!!!
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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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Old 11-30-2009, 03:06 AM   #20
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Thank you for mentioning it!!!!
No problem! Here's part II.

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