Kaeshi. Why old Japanese restaurants are better than new places. Do not buy Mentsuyu anymore! скачать в хорошем качестве

Kaeshi. Why old Japanese restaurants are better than new places. Do not buy Mentsuyu anymore!

The basics of authentic Japanese cuisine ① How to make kaeshi. (Mentsuyu, Soba/Udon noodle dipping sauce base recipe) Why kaeshi is important. Content 1, Koikuchi Tokyo style kaeshi (For soba, teriyaki, etc etc) 2, Usukuchi Kyoto style kaeshi (For udon, stew, etc etc) Ratio Noodle dipping sauce / Kaeshi 1 : Dashi(Stock) 3~4 Tempura sauce / Kaeshi 1 : Dashi 4~5 Soup for noodles / Kaeshi 1 : Dashi 10~12 (Approx.) Kaeshi is the principal Japanese seasoning base made from mainly soy sauce. It is made by cooking soy sauce and other seasonings together, then aged to "round the edge". Cooking sauce of many of Japanese dishes consists of Kaeshi and Dashi (stock). Of course there's no problem to use soy sauce and other seasonings directly. But this process, making kaeshi makes a big difference. In old restaurants, they never empty the container of Kaeshi. They age their sauce as replenishing continuously. This means a 100 year old restaurant has Kaeshi that has been being aged for 100years!! Every restaurant has their own ratio. A Tempra place has Kaeshi adjusted for their Tempra, a noodle place has kaeshi adjusted for their noodles, etc etc... I'd like to introduce very versatile ones that I usually keep in my kitchen. めんつゆの作り方（レシピ） 和風露　麺之友　食譜