Feed52
Stock is Everything
Escoffier once said, "Stock is everything." If only he knew about dashi -- the Japanese version of stock or bouillon composed of Kombu (dried Japanese kelp), and Katsuobushi (dried bonito fish). It's a pungent whiff of smoke and salty sea air and will immediately transport you to Japan at a very low-cost. More importantly, it has umami -- the backbone of Japanese gastronomy and fifth flavor in the world.
Plus, it's easy. Gilt Taste's Contributing Editor, Whitney Chen, shares her own recipe: she guides readers through dashi's list of exotic ingredients assuring them that yes, the broth might exude unfamiliar smells, but the 30-minute procedure is actually quite painless and worth the effort.
Dashi: The Better, Easier Stock From Gilt Taste
Sign up now and get $10 when we open.
Tags: what we're reading, GiltTaste, how to make stock, dashi
Molly Hannon
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging. Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.
Comments (0)