Day 1 Essentials of Japanese Cooking

Posted on Jul 18, 2011 in Hiroko's Blog

Today’s Learning Objectives: Have a general understanding of the philosophy behind Japanese cooking; Be familiar with ingredients such as kombu, fish flakes, shoyu, and mirin; Understand the techniques of making dashi and sharpening knives Here are some of the photos showing student making the kelp stock, Chef Method (Cook kelp in the heated water at 140 degree F for 1 hour); second dashi stock preparation; udon from scratch (300g AP flour, 15g sea salt, 130g...

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