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Dry Foods

January 5, 2017

Many homes in Japan keep several kinds of dry food in stock, such as kombu kelp or dry shiitake mushrooms. Drying preserves the quality and concentrates the umami of the ingredients. Once reconstituted, an ingredient takes on a different texture than when it was fresh, which can be an enjoyable surprise! The water you reconstitute with can then be used as great dashi, too.
This time, we'd like to introduce you to some common dry foods used in Japanese cooking, as well as some reconstituting techniques.
Reconstituting dry goods properly is the first step to a beautiful taste, and your mastery of an essential element of delicate Japanese food!

Special Features