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

We will start from shaving Katsuobushi this process has recently hardy seen at home which is real broth extract. Not only to extract the broth, to test the historical meaning and chemical"Umami", we will rediscover the deep value of broth extracting "Dashijiru biki".

Contents
✔How to extract Kombu broth, and tasting it
✔How to extract Katsuo broth, and tassting it
✔The reason of why Konbu and Ktsuo broth used two together. The change of the Umami by using the two together.
✔To taste the extract "Dashijiru". (with season's one dish)