It’s hard to believe it’s been two weeks since my last post. During that time, I took part in a weekend that included roasting a whole pig at a ranch in Sonoma were there was no cell reception or Internet access (gasp!). I cooked and photographed food for two cookbooks. And I’ve been floating between
How to make dashi (出し) stock from scratch. A recipe for making Japanese dashi from katsuobushi and kombu. read both recipes as there is important info in both! NOTE: Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu!