#kombu#bonitoflakes#dashi
Dashi is a broth made from dried kelp (dashi kombu) and dried bonito flakes are the foremost basic ingredients next to good drinking/cooking water in Japanese cooking.
I believe that Japanese cooking is water-based cooking. Blessed with the safe clean abundance of natural bore water, we the Ozekis for three generations have been cooking for our regular customers and for the family for 109 years. Our home is our restaurant and cooking school. The temperature of the bore water is 13 degrees Celsius all year round. The freshly pumped-up water is nice and cool in muggy summertime when our kitchen room temperature is over 30 degrees Celsius. And you would feel the water warm in winter when the minimum room temperature is 3 degrees Celsius early in the morning.
If you have very little time for everyday cooking for your family, you may need to use instant powdered dashi. However, I firmly believe that it is well worth learning how to make your own dashi for the day for your healthier and tastier way of life. You may find many kinds of dried kelp and fish flakes at your local Japanese and Asian grocery shops. You may need to try out a few different kinds till you find nice ones to suit your taste bud.
The recipe for dashi is published on my website Recipe Blog:
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The Power of Kombu and Seaweeds
According to Professor Kazunaga Yazawa of Tokyo University of Marine Science and Technology, kombu is rich in marine minerals and dietary fibre. Recent studies show that the colouring component of Kombu enhances fat burning and prevents obesity. It also lowers cholesterol and blood sugar levels.
According to a Japanese book “コロナワクチンの恐ろしさ“ “Scary Corona Vaccine” published in July 2021, kombu and other sea weeds have fucoidan which has the most powerful anti-virus effect.
Authors: 「コロナワクチンの恐ろしさ」 Scary Corona Vaccine
高橋 徳 Dr. Toku Takahashi
中村篤史 Dr. Atsushi Nakamura
船瀬俊介 Syunsuke Funase
Publisher: 成甲書房 Seiko Shobou (published in Jinpo-cho, Kanda, Tokyo, 30 July. 2021 ¥990 yen)
