Comments on: Japanese Seasoning Soy Sauce https://norecipes.com/japanese-dashi-soy-sauce/ Wed, 04 Oct 2023 17:54:29 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/japanese-dashi-soy-sauce/#comment-34379 Fri, 03 Mar 2023 06:25:52 +0000 https://norecipes.com/?p=113467#comment-34379 In reply to DJ.

Hi DJ, thanks for sharing! I'm happy to hear you've enjoying evaporated cane sugar. It's my go-to sugar in the kitchen for most recipes because it adds so much more flavor than the white stuff, but it's not as overpowering as brown sugar (most brown sugar in the US is just white sugar with molasses added back in anyway). If you have a chance to find it, I'd recommend trying out kokutou. It's Japanese brown sugar and has a really nice caramel flavor. It has a fairly strong taste so it can't be used in everything, but I like making a simple syrup from it and using it in cocktails.

]]> By: DJ https://norecipes.com/japanese-dashi-soy-sauce/#comment-34369 Tue, 28 Feb 2023 12:48:44 +0000 https://norecipes.com/?p=113467#comment-34369

I don't have much of a sweet tooth, but I'm really sensitive to the types and grades of various sugars (and salts). Evaporated cane sugar (which I'd strangely never used until Marc introduced me to it) has pretty drastically improved every dish I make with it from teriyaki to dashi shoyu...to cocktails! Thanks again, Marc. These are the little details that really boost one's game in the kitchen (and bar!)

]]> By: Marc Matsumoto https://norecipes.com/japanese-dashi-soy-sauce/#comment-33735 Fri, 28 Oct 2022 14:16:10 +0000 https://norecipes.com/?p=113467#comment-33735 In reply to Bethy.

Wow that was quick! I hope you enjoy itπŸ˜„

]]> By: Bethy https://norecipes.com/japanese-dashi-soy-sauce/#comment-33688 Mon, 24 Oct 2022 18:55:48 +0000 https://norecipes.com/?p=113467#comment-33688

It is steeping in my fridge for the next 2 days, & I can't wait to try it. Thank you, Marc!!!

]]> By: Marc Matsumoto https://norecipes.com/japanese-dashi-soy-sauce/#comment-33680 Mon, 24 Oct 2022 00:58:54 +0000 https://norecipes.com/?p=113467#comment-33680 In reply to Kathy Stroup.

Hi Kathy, glad I could show you something new πŸ˜„ For noodle soups, it's best to use mentsuyu https://norecipes.com/mentsuyu-japanese-noodle-soup-base/ which has a slightly different balance of flavors, but this will certainly work in a pinch!

The spent konbu/katsuobushi has a high enough salt content that it should last for a while in the fridge, but if want to keep it for longer, freezing it is a great idea!

]]> By: Kathy Stroup https://norecipes.com/japanese-dashi-soy-sauce/#comment-33677 Sun, 23 Oct 2022 21:48:05 +0000 https://norecipes.com/?p=113467#comment-33677

Thank you for explaining another Japanese condiment. I have seen bottles of this in stores, but I never knew what it was, or how it was used. Great to know! I always like making homemade sauces since I can adjust them to my personal tastes. This should be great to have around for Noodle Soup Season!

Thanks also for showing us how to use the katsuobushi and konbu after it's infused. Takes the sting out of the price tag if I can get another dish out of them. Could you freeze them if you don't have a use for them right away?

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