* Hokkaido Travel Tips的部落格

*Hokkaido Travel Tips’ Blog
We compile information on “0 yen tourist spots” and “must-see paid spots with extra benefits” and then keep them in our blog as archives for your convenience. We also introduce the food of Hokkaido and interesting souvenirs to take home.



高湯 / Dashi


One of the features of Japanese cuisine is the use of Dashi (soup stock). There are several types of dashi. Famous examples include dried bonito (Katsuobushi) containing inosinic acid, kelp (kombu) containing glutamic acid and dried Japanese mushroom (Kanso Shiitake) containing guanylic acid. It takes time to make dashi from scratch, so most people prefer using instant dashi products at home. Common types of dashi-packs are like teabags, granulated, powdered or liquid type. Unused dried bonito or kelp are reused to make other food, like tsukudani and furikake. For vegetarian, soy beans are used for dashi. Hokkaido is the biggest production place for kelp in Japan.

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