Because shiro dashi does not keep well for more than 3-4 days, my homemade recipe is NOT as concentrated as the store-bought one. Most store-bought bottles are super concentrat… See more

For this recipe, I recommend using thick shavings of katsuobushi called atsukezuri(厚削り), as it is one of the prominent flavors of shiro dashi. I tried making shir… See more

I use light-colored soy sauce in some of my recipes, so you may already have one in your refrigerator. Usukuchi, or light-colored soy sauce, has a higher percentage in sodium tha… See more

This is a very simple recipe, but it is so essential to get the right ingredients. 1. Use thick shaving Katsuobushi (dried bonito flakes). I discussed this topic earlier, so please rea… See more