Niban dashi (secondary dashi) has an umami-rich taste full of body and depth. It can be used in almost any kind of cooking, with different seasonings added to accentuate its suitability. Unlike ichiban dashi, it is perfectly acceptable to prepare all the niban dashi needed for one day at the same time.
Following its use in ichiban dashi, both kombu and katsuobushi still contain large quantities of umami which can still be extracted.
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