Dashi
Dashi ( Japanese 出 汁 ) is a Japanese fish stock . Instant products , such as can be found in Asia shops in Europe , have a permanent place in most Japanese households.
The basic dashi is made from bonito flakes ( real bonito : a type of tuna , katsuo ) and brown seaweed ( kombu ). The bonito flakes ( 鰹 節 katsuobushi ) are also supplemented or replaced by the following ingredients, depending on the area of application and region: Tuna flakes ( 鮪 節magurobushi ), mackerel flakes ( 鯖 節 sababushi ), herring flakes ( 鰯 節 nishinbushi ), dried sardines ( 煮 干 し niboshi ) , dried flying fish ( あ ご 煮 干 agoniboshi , also previously grilled as あ ご 焼 煮 干 agoyakiniboshi ), dried wood mackerel ( 鯵 煮 干 ajiniboshi ), dried baby sea bream ( 鯛 煮 干 tainiboshi ).
Dashi serves, among other things, as the basis for suimono and miso soup . While freshly prepared dashi ( ichiban dashi ) is used for the first as a clear soup , the ingredients used in the first production process can also be used again for the production of a second batch ( niban dashi ) for the cloudy miso soup .
Vegetarian variants mainly consist of kombu , but are also often supplemented with dried shiitake mushrooms . Other ingredients can be dried strips of Kampyō pumpkin , roasted soybeans and roasted rice , as are common in the cuisine of the vegetarian schools of Buddhism .
In 1909, the Japanese researcher Ikeda Kikunae described the umami taste for the first time , which is now recognized as one of the (now) five basic tastes, beyond the perceptions of sweet , sour , bitter and salty known at the time . Ikeda managed to isolate glutamic acid from the seaweed, which is the main ingredient of dashi, and identify it as the decisive component of dashi in terms of taste. It was only after the Second World War that this product, known as a flavor enhancer , found its way into European cuisine as the sodium salt of glutamic acid ( sodium glutamate ).
Dried and smoked bonito fish: Katsuobushi
Various dashi packs
Miso soup is made with dashi
Movie
- Dashi, that's what Japan tastes like! (Alternative title: Le secret des saveurs du Japon. ) Documentary film, Japan, France, 2014, 43:20 min., Script and director: Shohei Shibata, production: NHK , Asia Documentary Productions, Point du Jour, arte France, first broadcast in Germany: August 14, 2014 at arte, table of contents by ARD .
Individual evidence
- ↑ var., だ し の 基本 と 日本 料理 、 柴 田 書店 , 2006, ISBN 4-388-06002-X .
- ↑ var., 高 野山 の 精進 料理 , Gakken 2005, ISBN 4-05-402775-X .
- ↑ B. Lindemann et al. a .: The Discovery of Umami. In: Chemical Senses . Volume 27, No. 9, 2002, pp. 834-844, ISSN 1464-3553 , chemse.oxfordjournals.org (PDF; 50 kB).