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Making dashi

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

Published 2009

  • About
As we have seen in previous sections the quality of the dashi used determines the overall quality of a dish. To create the best dashi possible; it is necessary to be meticulous in choosing the finest ingredients. A little extra time, effort and outlay at this stage can reap rewards later in the dashi making process. These ingredients must also be treated carefully, by preparing and using them in exactly the right way to produce good dashi.

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