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Authentic Japanese Recipes And Fermented Food Tutorials
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Kombu is a type of dried kelp that is used to make dashi broth and for cooking. It contains natural umami with a briny taste. Kombu is usually extracted for its broth. After taking out the broth, you can use the leftover kombu kelp to make all kinds of recipes. One of them is Kombu Tsukudani or Simmered Kombu. ====================== ◆ About Our Channel ◆ Kawashimaya Well Being is a channel that delivers videos about food and health. We hope that We deliver valuable blog articles daily while receiving supervision and advice from specialists such as doctors, registered dietitians, and university. professors. ◆ Subscribe to Our Channel Here ◆ https://www.youtube.com/channel/UCB6TUn8M_48pIfNE-giDaXw?sub_confirmation=1 Read more blogs here: https://thejapanstore.us/ You can also purchase the products used in the video here: (ships worldwide) https://thejapanstore.jp/ ◆ Follow Our Social Medias, Too! ◆ ・ Instagram https://www.instagram.com/kawashimathejapanstore/ ・ Facebook https://www.facebook.com/kawashimathejapanstore #kombu #dashistock #japanesefood
Kombu is a type of dried kelp that is used to make dashi broth and for cooking. It contains natural umami with a briny taste. In Japanese cuisine, kombu is often combined with shiitake mushroom, dried fish, bonito flakes, and other ingredients to make Japanese style broth. Kombu broth can be used as a base for miso soup, hot pot, ramen broth, and others. You can also use kombu as a vegan broth base. ====================== ◆ About Our Channel ◆ Kawashimaya Well Being is a channel that delivers videos about food and health. We hope that We deliver valuable blog articles daily while receiving supervision and advice from specialists such as doctors, registered dietitians, and university. professors. ◆ Subscribe to Our Channel Here ◆ https://www.youtube.com/channel/UCB6TUn8M_48pIfNE-giDaXw?sub_confirmation=1 Read more blogs here: https://thejapanstore.us/ You can also purchase the products used in the video here: (ships worldwide) https://thejapanstore.jp/ ◆ Follow Our Social Medias, Too! ◆ ・ Instagram https://www.instagram.com/kawashimathejapanstore/ ・ Facebook https://www.facebook.com/kawashimathejapanstore #kombu #dashistock #japanesefood
In this recipe we use rice koji and barley koji, but feel free to only use one type of koji for the miso. Equipment 1 Pressure Cooker (Stock Pot) 1 Plastic bag 1 Bowl 1 Airtight container for fermentation Ingredients - 500 g Soybeans (17.6oz) - 1 kg Dried Rice Koji (35.2oz) In case of mixed miso or Awase miso, use half rice koji and half barley koji. ※You can also use non dried koji. - 300 g Salt (10.5oz) How to Make ① Wash the soybeans. ② Soak the soybeans in the water (for 18 hours). ③ Boil the soybeans. ④ Mash the soybeans. ⑤ Mix the koji and salt. ⑥ Add mashed soybean in the mixed koji and salt. ⑦ Roll the mixed soybean from the previous step into a round/ball form, then put it in the airtight container/bag. ⑧ Let it ferment for about 10 months-12 months in a cool dark place. #miso #koji #fermentation
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