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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Hiku

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

To draw out. This is a culinary term which refers to the process of extracting the umami from ingredients such as kombu and katsuobushi when making dashi stock.

ยฉ 2009 All rights reserved. Published by Cross Media.

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