Awasedashi | japanese

The combined soup

This soup is made from combining dried bonito and kelp.

The inosine acid contained in the dried bonito brings about a synergistic effect of ‘umami’ by matching the glutamic acid contained in the kelp.

This creates a dramatically strong umami.

The combined soup has a wide range of cuisines that it can go well with.

You will want to take advantage of the characteristics of the material.

How to Make Combined Soup

Combining the bonito soup and kelp soup together will increase the flavor with a synergistic effect.

Learning to make the soup is easy.

1. Make a soup of kelp

* Please refer to the how to make kelp soup.

2. Put kelp soup into the pot. Let the kelp soup stand

overnight in the pot. Remove kelp.

3. Put the dried bonito into the pot. Bring to a boil. After

boiling for 30 seconds, stop the fire. After the ‘Kezuribushi’

sinks to the bottom of the pot, strain the soup.

It has been said that the good and bad of Japanese cuisine is 90% of the material used, determined by the 10% skill involved.

Gourmets

Famous ceramic artist Kitaoji Rosanjin (In the comic ‘Oishinbo,’ the character Yuuzan Kaibara is modelled after him) wrote in his book Cooking Kingdom,

‘Delicious bad Japanese cuisine is 90% material, determined by the 10% skill.’ This idea has so much spirit to it.

If you love cooking, you will feel feel the words of Rosanjin are correct.

To say that the material of sashimi is so important is no exaggeration.

The quality of the material used will certainly make all the difference.

If you just take a ‘neat soup material’ and apply it to various dishes, you will be pleasantly surprised by how delicious it is.

It is easy to understand these things. Though making the soup might be

cumbersome, making the effort to use a neat material will surely create a fun table to sit at while wrapped in conversation and the bouncing smiles of your family.