Which is the most delicious? Dashi soup powder, soup pack, master shef's Dashi.

There are bonito soup powders that are easy to make at home.
But does it recreate the true taste?
This time, Mr. Tanemura, master chef, taught me the difference between commercially available soup and traditionally made soup.

[@lmy222]

Thank you. I figured the stick powder was better than the bag? Making the broth from scratch is little bit too expensive for everyday miso soup here in europe.

[@ZaraGurganious]

Why cover names of packages? Everyone does show all names in everywhere in UA-cam?

[@ZaraGurganious]

People who want buy it. I disagree for cover names.

[@tararyan5]

This was very helpful. Thank you!🙏

[@wildcatslife686]

Sir what can I use after I took off kombu

[@japanesecuisine-kaisekitan9414]

Katsuo bushi is good for any kind of japapese soup.

[@cmeow]

unfortunately, shaved katsuo bushi is over 5 euros per 25 gram and kombu is also around 5 euro for 30-40 grams. this would make it extremely expensive for me to do this cooking. (5 euro is about 600 yen) I think I will have to resort to dashi powder and make the real stock on special occasions. ):

[@japanesecuisine-kaisekitan9414]

oh god. that's expensive.
I dont use powder dashi on Kaiseki, but my wife use powder dashi at home.
I can't say "no". hahaha.

[@sofiamalin9684]

Yes, it’s the same where I’m at. 40g of bonito flakes is 12€…

[@caspermac]

if you did have to use a dashi powder, is there a brand you would prefer?

[@japanesecuisine-kaisekitan9414]

I think soup stock powder that does not contain chemical seasonings is good.
It is recommended to use ingredients that are rich in amino acids, such as shiitake mushrooms and kelp.

[@hydehaido]

色だけでわかるかもしれませんね、　粉末のだしは確かに粉末のだしらしいです。

[@Ἄτλας-π8λ]

シェフを維持する

[@mcub75]

warui testo