The origin of Japanese food
Dashi = Umami
The basis of Japanese food is “Dashi”, which is indispensable in the daily diet of Japanese people. Dashi, which is dried and extracted from bonito and kelp with condensed umami, enhances the deliciousness of the ingredients.
It has been said that the basic taste of human beings is “sweet”, “salt”, “acid” and “bitter”, but Dr. Kikunae Ikeda was interested in the taste of yudofu and researched it based on kelp. Advanced. As a result, it was discovered that the true taste of “taste” was glutamic acid, and Dr. Ann named this taste “Umami” and announced that it was the fifth taste of people.
Since the discovery of the “umami” of kelp, “umami” ingredients such as bonito, boiled and dried inosinic acid, and shiitake guanylic acid were also found.
The collaboration of bonito and kelp
The bonito flakes is also known as the Japanese sole food, and the bonito that can be taken from the bonito is the base of the dashi stock. The bonito has a rich flavor and umami, and the main umami component is nucleic acid-based “inosinic acid”.
Kelp is a soup stock material of Japanese cuisine, which is typified with bonito. Kombu Dashi has an elegant and discreet umami taste, and the main umami ingredient is glutamic acid, one of the amino acids.
Soup stock from bonito andkelp is called Awase dashi. The synergistic effect of umami is created by combining the inosinic acid contained in bonito and glutamic acid contained in kelp, resulting in a tremendously strong umami stock.
Commitment to materials
The kelp uses Hidaka kelp imported directly from Japan. A natural kelp harvested in the Hidaka region of Hokkaido. It has a strong flavor close to that of strawberry rather than a good scent of kelp, and is characterized by a light sweetness and umami.
The dried bonito used in Makurazaki, Kagoshima Prefecture, imported directly from Japan. In general, commercially available bonito is cut from rough bonito, but in our shop, the dried bonito with a strong aroma and umami is cut before use.
A rough bonito is a bonito made with three halves of salmon or boiled halves divided into a back side and a ventral side, then smoked and dried.
The dried knot is a bonito that has been fermented, matured and dried by removing the tar from the rough knot and shaping the mold, and the fungus reduces the fat content. In other words, the fermentation of mold reduces the sourness, and the effect that amino acids are decomposed and umami components increase.