第一章 · Chapter 1
Foundations基本
Dashi, rice, miso — the quiet trio underneath every other page on this site.
基本Foundations · 15 min · Beginner
Everyday Miso Soup味噌汁
Tofu-and-wakame miso soup built on real dashi — with the one rule that separates good miso soup from great, and why the miso goes in last.
基本Foundations · 20 min · Intermediate
Dashimaki Tamagoだし巻き卵
Kyoto's rolled omelet saturated with awase dashi — barely sweet, quivering, poured and rolled in rhythm. The foundation skill of the Kansai kitchen.
基本Foundations · 25 min · Beginner
Awase Dashi, the Proper Way合わせ出汁
The kombu-and-katsuobushi stock underneath nearly all Japanese cooking, made properly in twenty-five minutes, and why it refuses to be rushed.
基本Foundations · 20 min · Beginner
Shibazuke Quick Pickles柴漬け
Ōhara's violet eggplant-and-shiso pickle from north Kyoto: a fast vinegar version for tonight, plus the honest path to a true lactic ferment.
基本Foundations · 22 min · Beginner
Hōba Miso朴葉味噌
Takayama's hearth dish — sweet-savory miso grilled directly on a dried magnolia leaf with negi and mushrooms until it caramelizes and perfumes the rice.
基本Foundations · 30 min · Beginner
Lake Shinji Shijimi Soupしじみ汁
Matsue's shijimi miso soup — tiny brackish clams from Lake Shinji, one of the city's seven Edo-era delicacies, purged and simmered for enormous quiet umami.
基本Foundations · 25 min · Beginner
Yamagata Dashi山形のだし
Yamagata's chopped summer relish of cucumber, eggplant, myoga and shiso — a cold, savory pile spooned over rice or tofu. Not stock; a knife-work dish.