・出汁の歴史, 食材の説明
・昆布出汁の引き方とティスティング
・鰹出汁の引き方とティスティング
・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）
Rating
53
Native
Translation / English
- Posted at 03 Aug 2015 at 01:05
- The history of soup stock.
- How to make kelp stock, and tasting.
- How to make bonito stock, and tasting.
- Why combine the kelp and bonito stock. How does it affect the flavoring.
- How to enjoy the "stock" (with a small seasonal dish).
- How to make kelp stock, and tasting.
- How to make bonito stock, and tasting.
- Why combine the kelp and bonito stock. How does it affect the flavoring.
- How to enjoy the "stock" (with a small seasonal dish).
Rating
51
Translation / English
- Posted at 03 Aug 2015 at 01:06
・ History of Dashi (soup stock) and explanation of food materials
・ How to prepare Dashi made from dried kelp and it's tasting
・ How to prepare Dashi made from dried bonito and it's tasting
・ Why are Dashi made from dried kelp and Dashi made from dried bonito combined? How is the change of umami (taste of sensation)
・ Enjoy to taste Dashi (with seasonal a la carte)
・ How to prepare Dashi made from dried kelp and it's tasting
・ How to prepare Dashi made from dried bonito and it's tasting
・ Why are Dashi made from dried kelp and Dashi made from dried bonito combined? How is the change of umami (taste of sensation)
・ Enjoy to taste Dashi (with seasonal a la carte)
Rating
60
Translation / English
- Posted at 03 Aug 2015 at 01:05
・History of soup, explanation of ingredients;
・How to extract kelp soup and tasting;
・How to extract bonito soup and tasting;
・Why mixing kelp soup and bonito soup? How does this affect the "umami"?
・Savoring the "soup" (along with seasonal a la carte dishes).
・How to extract kelp soup and tasting;
・How to extract bonito soup and tasting;
・Why mixing kelp soup and bonito soup? How does this affect the "umami"?
・Savoring the "soup" (along with seasonal a la carte dishes).
