Scientist to create unique New Zealand-flavoured dried meat flake
Dr Renyu Zhang said it will be similar to traditional Japanese product Katsuobushi, but with a unique Kiwi twist.
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Authentic Japanese Cooking: Kaiseki Cuisine - A Dining Experience in Old Tokyo
1. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil for about 20 or 30 seconds. Strain the dashi. 2. Season with ...
Broadsheet2y
Recipe: It’s a Big Call, but Khanh Nguyen Reckons This Is Possibly His Favourite Soup of All Time
This version of the sweet and sour tamarind soup ups the umami factor with kombu and katsuobushi, and adds layers of crunch and texture with okra, tomatoes, beans and other veggies. Canh chua is ...