In Japan, we have two types of Dashi soup and we choose one for what you are going to make.
Ichiban Dashi (the first brewed soup) and Niban Dashi (the second brewed soup). The first brewed one is more subtle and elegant flavour and second is stronger and more flavourful. Their difference is not only taste but also colour or clearness as well.
This is the first one.
The second one.
We use the finest stock for subtle flavoured food like clear soup, Chawanmushi etc. because the light and clear appearance of food is valued.
On the other hand, we use strong second stock for Miso soup, Soba noodle soup and simmered food, because the soup is not needed to be clear and light colour and also the taste should be more flavourful and stood out.
This time, we made Kamo Nanban Soba which is said to be originated in Tokyo 200-300 years ago using the second brewed stock.
We love duck dish so much, the flesh is so flavourful and enable to create such a great Dashi into the foods.
The soup is cooked slightly thick and the consistency perfectly work for coating the noodle.
The soba noodle which absorb the rich Umami of Kelp, Katsuobushi and duck is utterly divine!
The side dish is another typical Japanese food. I will mention this dish one day.
We share how to make these the most staple skills in our cooking class 🙂
Have a lovely weekend.