Rice dish as gohan

This is Tokuoka’s own, original recipe, blending elements of traditional kaiseki cuisine with ideas from overseas’ cuisines. Even amongst other Kyoto Kitcho recipes, for which are used only the finest newly picked ingredients, it is a triumph of simplicity and outstanding fresh taste - hence its name. The risotto uses only kombu dashi, giving it an exquisitely pure taste. When the rice is cooked, the taste, fragrance and umami from the kombu are condensed inside it. By sprinkling additional bonito flakes over the dish, the inosinate contained in the bonito flakes and the glutamate in the kombu combine to give a synergistic effect, which raises the umami content of the dish to the maximum possible level. When served in conjunction with the new rice harvest, this dish has a true autumn feel to it.