NHK WORLD > JAPANESE FOOD > Special Features > Recipe Collection 8 Basic Techniques for Japanese Dried Foods

| Recipe Collection |
8 Basic Techniques for Japanese Dried Foods

January 5, 2017

Many households in Japan keep several kinds of dried food in stock, such as konbu kelp and dried shiitake mushrooms. Drying preserves the quality and concentrates the umami of the ingredients. Once reconstituted, each ingredient takes on a different texture than when it was fresh, which can be an enjoyable surprise! The water you reconstitute with can be used as great dashi, too.
This time, we'd like to introduce some basic techniques for reconstituting Japan’s common dried foods. Doing it properly is the first step to creating beautiful flavors and mastering an essential part of delicate Japanese cuisine!

Special Features