The Hidaka Kombu proposed here comes from the coast of the small village of Hidaka, Saru District, south of the island of Hokkaido, very famous area for its Hidaka Kombu of very high quality. Our craftsman, Okui Kaiseido house, strictly selects each piece one to one.
Our recommendation for making your Dashi :
Soak the kombu for 24 hours in cold water to soften.
The first Dashi, says Ichiban Dashi, is a Umami broth almost pure. Synergy between Kombu and Katsuobushi produces and strengthens the clear taste of UMAMI.
Made from the best ingredients, it has a rich golden color and has no astringency as it is usually the case for the Dashi made from other ingredients.
The clear and subtle aroma of Ichiban Dashi is ideal for preparing light broths.
The Dashi Ichiban itself is delicious, but it allows to bring out the flavor of other foods without paying too much attention to the other ingredients.
For a good dashi :
♦ 1800 ml of fresh water
♦ 30 to 40G from Hidaka Kombu
♦ 50g of Katsuobushi flakes (The blood line must be removed)
1. Put the water and the kombu in a large container and heat over low heat
2. Slowly increase the temperature up to 60 ° C and simmer for 1 hour to highlight the maximum umami of the kombu.
3. Remove the kombu and increase the temperature at 85 ° C over high heat.
When the temperature reaches 85 ° C, add the Katsuobushi flakes so that they are completely equipped with water.
4. After waiting about 10 seconds, pass the liquid into a fine mesh cloth and leave it naturally without squeezing Katsuobushi flakes.
HIDAKA KOMBU algae used to make Dashi, will do remarkable tsukudani.
We recommend that you cut them in squares of 2 to 3 cm side or in circle 3 cm to the cookie cutter and confirmed them in a mixture of soy sauce, mirin, black sugar, then depending on the season, of Yuzu bark Slipped or berries of Sansho or Timut ...
The product obtained will A remarkable condiment To accompany the white fish, Saint-Jacques rashes or spunks ...
The kombu contains glutamic acid, a type of amino acid with umami. The umami of glutamic acid can be reinforced by the aging of the kombu and it also increases synergistically by combining it with the inosine acid included in the dried bonus.
The Kombu is also rich in dietary fiber, calcium and iodine.
Its alkaline nature helps maintain balance with acidic foods such as meat and fish.
