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Old 12-01-2009, 01:27 PM   #21
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Thanks for posting Tsuyako! I ordered katsuobushi and kombu online last week and it should arrive Thursday. The online store I used was out of stock (no pun intended) on the instant dashi. Maybe that was a good thing.

I had been meaning to look for that GE episode on youtube but didn't know the title, thanks for posting it. It wasn't in my DVR.
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Old 12-01-2009, 03:30 PM   #22

It pays to make friends with the proprietor of your favorite sushi bar. Just sayin'.

 
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Old 12-01-2009, 04:08 PM   #23
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Originally Posted by flyangler18 View Post
It pays to make friends with the proprietor of your favorite sushi bar. Just sayin'.
Good advice. And, in the case of my local sushi bar, she's kinda hot too!
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Old 12-01-2009, 04:10 PM   #24

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Good advice. And, in the case of my local sushi bar, she's kinda hot too!
Mine too!

 
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Old 12-01-2009, 04:23 PM   #25
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Just in case anyone is still looking for instant dashi, it is called hon dashi, so you may be looking in the wrong place, or at the wrong thing. I think people often use the word dashi as a more generic term, so it may not always be clear that you are looking for the instant stuff. If you google the word hondashi you can see some images of what the packaging looks like.


I do like making it from konbu and katsuobushi, but katsuobushi in particular takes up a ton of space in our cabinets when we get stuff to make it from scratch, and then the actual stock takes up a lot of space as well, but only lasts a relatively short time. So, we get a big package of hondashi and keep it in a tupperware container in the fridge to mete out as necessary. It only takes a comparatively small amount of hondashi to get the right flavor for a few servings of miso soup.


 
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Old 12-01-2009, 04:25 PM   #26
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Quote:
Originally Posted by weirdboy View Post
Just in case anyone is still looking for instant dashi, it is called hondashi so you may be looking in the wrong place, or at the wrong thing. Dashi can be sort of a more generic term, and hence confusing.

I do like making it from konbu and katsuobushi, but katsuobushi in particular takes up a lot of space in our cabinets when we get stuff to make it from scratch, and then the actual stock takes up a lot of space as well. So, we get a big package of hondashi and keep it in a tupperware container in the fridge to mete out as necessary. It only takes a comparatively small amount of hondashi to get the right flavor for a few servings of miso soup.
How does it taste compared to the stuff from scratch?
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Old 12-05-2009, 08:19 AM   #27
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Dashi is very easy to make all you need is dried kombu (special sea kelp) and dried bonito flakes, but you can add other ingredients for extra flavor: the best is the addition of dried ****ake mushrooms (very flavorful)

basically soak the kombu and heat until almost at a boil, then add Bonito flakes and let sit until all bonito flakes fall to the bottom. I am not sure of the exact proportions but when making a stock its generally pretty easy to guess.

I have always gotten my flakes and kombu at Mitsuwa (japenese market in nj) but you may be able to find kombu and bonito flakes at a trader joes or whole foods, i am not sure though.

once you have the Dashi it is simple to make miso soup and many other Japanese dishes

 
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Old 12-05-2009, 10:12 PM   #28
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Quote:
Originally Posted by dataz722 View Post
How does it taste compared to the stuff from scratch?
Sorry, I missed your question before. It's about equivalent to the difference between making soup with bouillon vs making it with actual stock. For stuff like miso soup, where the primary flavor comes from the miso and not the stock, I don't really notice a huge difference.

 
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Old 12-05-2009, 10:43 PM   #29
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Is it overly salty like most bouillon is?
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Old 12-05-2009, 10:44 PM   #30
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Is it overly salty like most bouillon is?
Not really. At least, not compared to the miso. It really just adds a sort of fishy smell/flavor.

 
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