Dried Shiitake | japanese

Set the tea strainer into a teapot or herbal tea cup. Add in the dried bonito, pour boiling water and let steep for three to four minutes.

If you like darker soup, please add slightly more bonito.

Soup and Tea

You can take a small amount of soup and brew it in a teapot

with herbal tea. The result is refreshing and delicious!

Material

soup stock...about 300ml

Boiling water...330ml

Bonito 15g

* Of course, because it can also be used as a pot, combining the ingredients with miso will make

an immediate miso soup ready to eat.

2. Wait three minutes and then the delicious soup stock is ready to serve.

Take the Soup in the Ladle

1. Put Kezuribushi in boiling water. Once boiling occurs,

stop the fire.

* If you use a pan on an IH cooker, please use an all-metal support of the cooker. If it is non-metal, the soup pot can not be used.

3. More Than a Soup

After Kezuribushi has sunk to the bottom of the pot, it can

be strained.

Use a sieve with a strainer sheet on top. It is OK even if a strainer sheet is not available. In this case, use a fine sieve.

2. While boiling, wait for the Kezuribushi to sink to the bottom of the pot. After boiling out for about 30 seconds, stop the fire.

1. Put Kezuribushi (shavings) in boiling water.

Once water boils, reduce heat and put 80 grams of Kezuribushi

per 1 liter of water in a pot. Do not use a lid at this time.

Material

1 liter of water

Bonito 80 grams

*The amount of material used depends on type of cuisine.

Please change the usage of the material on a case-by-case basis depending the specific requirements.

How to Make Dried Bonito Soup Stock

We recommend the following way to make dried bonito soup stock. However, if you feel the amount of recommended dried bonito is ‘too dark’ for your taste, please experiment with the material to create your own.

The material may add a strong astringency and acridity to the taste. If it is too strong for your liking, please reduce the amount of materials for a more palatable Niboshi.
If you are using the boiled method, it is easier to make Niboshi in a short period of time. Please take care not to over or under boil the ingredients.
Improper exposure to boiling might end up in a soup that is unsatisfactory.

3. To Hitonitachi

First and foremost, if you are used a glass container and transferred the Niboshi and dashi soup into a pot, let the anchovy sit over the fire. Once completed, strain the mixture to get Hitonitachi. Here, the Karairi (leftovers) from the Niboshi has a deep to taste. Try it!

2. Put the Niboshi and the water in a container.

Put 50 grams of anchovy to every 1 liter of water in a container (a pot or glass pitcher with a lid will do nicely).

Let stand for 10 to 12 hours (overnight). If it is the summer time, please let stand in the refrigerator.

1. Remove the head and intestines For Blue Mouth Niboshi , please remove the head and intestines. If, however, you are using Shirakuchi Niboshi, dried sardine, Agonado, this step is unnecessary.

Material

1 liter of water

Anchovy 50 g

* The amount of material used depends on type of cuisine.

Please change the usage of the material on a case-by-case basis depending the specific requirements.

How to Make Niboshi Soup Stock

There are three ways to make Niboshi. The water soaking

method, boiled method and a combination of the two.

We recommend the water soaking method in order to

sufficiently preserve the original flavor of Niboshi. The

typical Blue Mouth Niboshi has a bitter and coarse taste,

but you will need to remove the head and intestines. If you

are using Shirakuchi Niboshi, dried sardine or Agonado,

this removal is unnecessary.

3. Boil water.

Bring water to the brink of boiling, then reduce heat and let

all ingredients simmer for 20 minutes in low heat.

After 20 minutes, strain the soup.

2. Let soak in 1 litre of water overnight.

1. Wash and wipe material well Wash and wipe kelp, dried shiitake, dried gourd shavings, red beans and soybeans well to remove dirt.

How to Make Vegetarian Soup Stock

Vegetarian soup has a weaker taste when compared to soups such as bonito. But rather than rely on the taste of one ingredient, this soup can have complex flavors by combining various materials.

Material

1 liter of water

Kelp 10 grams

Dry mushrooms 7 g

Gourd 10 g

Red beans 10 grams

Soybean 15 grams

* Return dried shiitake to the soup once boiling is complete.

4. Boil strained juice in a pot.

Let broth reach a state o boiling. Then remove from heat.

Viola! The result is now soup stock of sweet dried shiitake mushrooms.

3. Strain the Juice for stock