Umami
There are five basic tastes in taste: “sweetness” “bitter” “acidity” “salty” “umami”. There are glutamic acid, inosinic acid, guanylic acid of shiitake mushrooms etc. Included in the glutamic acid and the bonito flavor ingredients contained in the kelp soup. Together with inosinic acid increases umami.
How to prepare soup stock
- Using true kombu, Rishiri’s good quality kelp.
- Pots are pottery, stainless steel, porcelain enamel, etc.
- Wipe lightly the dirt on the surface of the comb, White powder of the taste of the surface ingredients and do not drop it.
- Dried slice bonito uses this section and uses things that are not biood meat.
First brewing of soup stock (Ichiban-dashi)
- Wipe off the dirt from the kelp with a dry cloth.
- Place 1800 cc（60.86oz) of water and 30 cm（12in) length of kelp into the pan.
- After immersing for about 3 hours, it over medium heat.
- Once you take out kelp, boil it once.
- Take a small amount of water and lower the temperature slightly.
- Make a little fire and boil.
- Put 50 g(1.76oz) of bonito in a pot and stop the fire.
- If you simmered here, it turns muddy, scent flies and acidity comes out.
- When bonito sinks naturally, remove scum easily, and, there is a delicious taste during this time.
- When the bonito sinks to the bottom, strain it with Nell and lead etc.
- Filter the bonito quietly.
- Do not squeeze the broth that you strained absolutely.
- Roughly rubbing will make cloudy even if the soup is clear.
Using kelp waters on water overnight, More umami comes out, however, I will introduce the above method for home use.
Second brewing of soup stock (Niban-dashi)
- Fire 1800 cc (60.86oz)of water.
- Put the kombu and bonito that used the first time in a pot.
- If it boils on high heat, drop it to low heat.
- Boil slowly for about 10 minutes.
- Add 50 g(1.76oz) of newly prepared dried bonito to stop the fire.
- When the bonito sinks to the bottom, remove scum cleanly.
- Filter with Nell, Kitchen Towel or Lead.
