Translator Reviews ( Japanese → English )

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Japanese

最近は家庭でもあまり見なくなった鰹節を削るところから行う、本格出汁引き。ただ単に出汁を取るのではなく、その歴史的意味合いや「旨み」の化学的な検証を行い、「出汁引き」の奥深い価値を再発見します。

内容：
✔ 昆布出汁の引き方とティスティング
✔ 鰹出汁の引き方ティスティング
✔ なぜ昆布出汁と鰹出汁を合わせるのか？旨みの変化は？
✔ 「出汁」を味わう（季節の一品料理とともに）

English

Full-fledged "Dashi-hiki" - to start to sharp Katsuo-bushi that hasn't been much in evidence recently at home.
It doesn't mean to only make Dashi, we will verify it's historic implication and "Umami" scientifically, it will be rediscovered the profound value of "Dashi-hiki".

Contents:
* To make "Konbu-dashi" and Tasting
* To make "Katsuo-dashi" and Tasting
* Why should we combine "Konbu-dashi" and "Katsuo-dashi"? It could change taste?
* To taste "Dashi" (with a one-course dinner in seasons)