The Flavor of Osaka Dashi cooking stock Kombu and skipjack flakes
Osaka has long been a destination for superior food products from around Japan, earning it the nickname “the nation’s kitchen. ” Dashi, the basic cooking stock of local cuisine has developed over centuries.
The fundamental ingredients are kombu from Hokkaido and dried skipjack tuna flakes from Kochi.
Also, Japanese anchovies have always been plentiful in Osaka Bay and the Seto Inland Sea, so it was easy to get hold of fresh niboshi dried anchovies at a reasonable price.
The umami produced from the kombu, dried skipjack tuna flakes, and niboshi combine into a rich flavor.
The kombu serves to multiply that richness, even when making the dashi with only niboshi.
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