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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.

© 2009 All rights reserved. Published by Cross Media.

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