From our organizers:
If you’ve eaten Japanese food, you’ve almost certainly had dashi. This broth is a fundamental element of Japanese cooking, imparting that elusive umami quality to many beloved dishes, from home cooking to haute cuisine. Kombu (kelp), shiitake mushrooms, katsuobushi (dried bonito)—so many flavorful ingredients can be the base for this simple yet essential broth. At this talk, Chef Mitsuru Kita, Japanese food consultant and owner of Cook de Kita LLC, discusses dashi flavor profiles, ingredients and cooking tips.
Followed by a tasting reception featuring three umami-rich dashi varieties:
Kombu Dashi (kelp)
Katsuobushi & Kombu Dashi (dried bonito & kelp)
Shojin Dashi (shiitake, kombu & soybeans)
This program will be presented in Japanese with consecutive interpretation in English.