《Easy cooking technique using dashi, tips from a professional》

《Easy cooking technique using dashi, tips from a professional》
《Easy cooking technique using dashi, tips from a professional》
《Easy cooking technique using dashi, tips from a professional》
《Easy cooking technique using dashi, tips from a professional》
《Easy cooking technique using dashi, tips from a professional》
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“Dashi seeps into your body because your body needs it.”

We interviewed active culinary dashi creator Chieko Mori about: how she became a culinary dashi creator from a macrobiotic cooking instructor; the differences of kombu-based dashi made with different ingredients such as katsuobushi or niboshi; and her thoughts on the modern food culture from the perspective of dashi culture.
The latter half of the movie is her lecture on how to make different dashi with various materials, and how to use versatile dashi even for Western and Chinese dishes.
She introduces a minestrone recipe, using a combination of dashi made from makombu (Saccharina japonica) & iriko, and kombu & honkarebushi (finest grade katsuobushi).
You can immediately try making delicious dishes with dashi by watching this video.

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Profile

Chie

Culinary Dashi Creator Born in Osaka. Chie gained cooking experience by learning from her food enthusiast mother. After several years of exchanges through food in Italy, she re-recognized the excellence of Japanese food culture. She develops recipes for Italian and French food based on Japanese dashi, while focusing on quality ingredients. Her activities include collaborations with ceramic artists, dashi classes in Japan and abroad, and food education classes at elementary schools.

Movie by: ProjectEchoes
Interviewed by: Kazutaka Fujimoto
Photos by: Shungo Takeda

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