Cook Around Japan "Nagano": Water Complementing Rice, the Japanese Way
In this episode, we focus on Nagano Prefecture. It depicts the world of simple Japanese food created by the pure water that flows from the mountainous area.

(1) How to Make Dashi Stock

1500 ml water
60 g kombu
45 g katsuobushi

1. Soak the kombu in the water overnight. Place the pot over heat and remove the kombu just before it comes to a boil and you have your basic kombu dashi.
2. Bring the kombu dashi to a boil, turn off the heat and set aside to cool to 75-80 degrees Celsius.
3. Add the katsuobushi.
4. After about 15 seconds, filter the liquid for katsuo-kombu dashi.

(2) How to Cook Rice

Ingredients (Serves 3)
300 g rice
300 ml water

1. Rinse the rice and soak in water for 30 minutes.
2. Drain and set aside for 30 minutes.
3. Transfer the rice to a thick clay pot and add an equal amount of water.
4. Place over high heat. When it comes to a boil, keep cooking for 15 minutes.
5. Cover and steam for several minutes and the rice is done.

(3) Chef Karaki's Special Rice

Rice, as desired
Soy sauce
Katsuobushi (bonito flakes)
Sansho pepper

1. Dab a small amount of wasabi on the rice and drizzle with soy sauce. Garnish with katsuobushi.
2. Sprinkle Sansho pepper over the scorched rice, Okoge, and pour dashi over it.