"dsi1" wrote in message
...

On Sunday, December 2, 2018 at 10:03:32 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, December 2, 2018 at 3:22:03 AM UTC-10, notbob wrote:
> > On 12/1/2018 12:57 PM, dsi1 wrote:
> >
> > > On Saturday, December 1, 2018 at 2:11:34 AM UTC-10, Ophelia wrote:
> >
> > >> https://www.souschef.co.uk/products/...t-dashi-powder
> >
> > > The dashi is pretty much the stuff I get.
> >
> > Dashi --for those who don't know-- is dried bonita fish flakes soaked in
> > water with Kombu, a type of dried seaweed. The resulting broth is used
> > in most everything Japanese (soups/dishes).
> >
> > I started to buy some dashi makin's (dried seaweed, dried skip-jack tuna
> > (bonita) flakes), when the store's proprietor recommended "instant
> > dashi". This, in San Jose's "Japan Town".
> >
> > Penzey's sells it. Another source, online, offers instant dashi with or
> > without MSG. I have found Knorr's Fish Bullion cubes to be quite
> > similar in flavor.
> >
> > "Instant dashi" (which typically comes in foil packets) is a bit easier
> > to manage than "natural" dashi, which can turn out quite bitter, due to
> > too much Kombu use. It's usually more consistent.
> >
> > nb
>
> The last time I made dashi using katsuobushi and kombu was 50 years ago. I
> wasn't real impressed with the result so I don't have any problem with the
> instant stuff. Perhaps I'll try it one more time - in around 50 years.
>
> =
>
> My dashi is supposed to arrive tomorrow) I will be back to ask loads
> of
> questions no doubt))))

There's not much to it. Just dissolve in about 4 cups of water. If you're
familiar with Japanese food, you'll recognize the flavor right off - it's an
important flavor note in the cuisine.


But I am not! We have a lot to learn It is all good))


You can add some shoyu, sugar, and salt, depending on what you're trying to
get. You need some salt and/or shoyu to make it work. I used a pack of the
stuff last night. It's supposed to be a free flowing powder but sometimes
you get one that's hardened. That's the way it was last night. Not a
problem, I just used it anyway and it was fine.

Thanks There will be experiments here when it arrives, which seems to
be for tomorrow)