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  • 3 Japanese Food Rules You're Probably Breaking (And the Logic Behind Them!)

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    Do you think tofu tastes like "white nothingness"? You are just missing the ultimate Japanese cheat code! In this article, Dashi Master Ryota explains the science of "Umami Synergy" and...

  • FISH CHEWING GUM?! The Science of Japanese "Fish Jerky"

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    Would you chew on a piece of fish that looks like tree bark? It might sound crazy, but thick-shaved Katsuobushi is actually the ultimate Japanese snack. In this post, Ryota...

    FISH CHEWING GUM?! The Science of Japanese "Fis...

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Let's see all the blog posts

Organized Guide to Japanese Cuisine

  • Chapter 1: What is Dashi?

    ・Your Essential Guide to Japanese Cuisine

  • Chapter 2: Dashi vs. Global Broths: What's the Difference?

    ・Dashi Unveiled: Japan's Umami Broth vs. Global Stocks

  • Chapter 3: Mastering the Basic Dashi

    ・Types of Dashi: Exploring the Rich World of Japanese Fish Dashi

    ・Discover the Soul of Japanese Flavor: Your Ultimate Guide to Plant-Based Dashi

    ・The Art and Science of Awase Dashi: Crafting Japanese Culinary Soul at Home – A Deeper Dive

  • Chapter 4: A Culinary Journey Across Japan

    ・Dashi Deep Dive: Uncovering Japan's Regional Broth Traditions

  • Chapter 5: Selecting and Using Katsuobushi

    ・Unlocking Dashi's Depth: The Impact of Katsuobushi Shaving Types and Thickness on Flavor

    ・The Foundation of Flavor: Characteristics of Raw Bonito and Their Influence

    ・Why Not Choose Your Katsuobushi by the Cut? A Guide to Obushi, Mebushi, and Kamebushi for Authentic Japanese Food

  • Chapter 6: The Science of Umami

    ・The Science of Umami: Key Components, Functions, and Their Profound Connection to Ingredients

  • Chapter 7: The Story of Dashi

    ・The Soul of Japanese Flavor: A Journey Through Dashi History, from Ancient Soup Stock to the Evolution of Umami

    ・Katsuobushi: The Soul of Washoku, A Masterpiece of Craft and Science

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