Dashi (Japanese soup stock) is simple and savory broth that is essential to many Japanese dishes. Made with a combination of dried bonito flakes and dried kelp, these natural ingredients create a delicious umami flavor to your favorite Japanese dishes.
In this workshop led by instructor Mitsuru Kita, you will learn how to make delicious dashi. After learning the basic dashi recipe, you will use the dashi to help make miso soup and green pea rice. Miso Soup and Green Pea Rice are popular dishes that are staple in Japanese homes. With this easy-to-learn meal, you can bring the taste of Japan to your home!
- Introduction to Workshop
- What is Dashi (Japanese Soup Stock)
- How to make
- What to use for
- Let’s try to make Dashi
- Use Dashi to make Miso Soup and Green Pea Rice
- Taste Miso Soup and Green Pea Rice
Five Workshop Series
1.Dashi Basic – February 21, 2016
A workshop for all levels, learn the basics of how to cook Dashi. Dashi is a simple and savory soup stock that is staple in Japanese meals. Easy to make and delicious to the taste, Dashi is something that everyone can enjoy!
2.Dashi Advance – (to be announced)
Believed you mastered the basics of Dashi? Take the challenge of taking the next step of Dashi cooking! Test your cooking skills and impress your friends and family when you whip them up a nice bowl of Dashi.
3.Vegetable – (to be announced)
Japanese people are known to be “healthiest” people on Earth and that can be contributed to their cuisine. 2016 is the year to become more healthier, so join us to learn how to prepare rich vegetables. It will not only help your health, but also satisfy your taste buds!
4.Meat – (to be announced)
Trying to add protein to you meals? Learn how to prepare a juicy cut of meat that can add a savory touch to your meals.
5.Fish – (to be announced)
A long range of Japanese food contain fish, adding a taste of the sea to their meals. Join us to learn to cook fish to bring back to the dinner table a taste of wanderlust. Don’t let this chance swim away!
For more workshops in this series, visit our Japanese Cooking Workshop page.
About the Instructor
Japanese food consultant / Chef
Mitsuru Kita was born in Osaka, Japan. He enjoyed his life with his close friends but always had dreamed to spread his wings outside of his small world. When he was 23 years old, he decided to fly away from his comfortable world and immigrated to US to look for stimulation. He became a Hibachi chef at Inatome Japanese Steak House in Long Island. He cooked food on Hibachi grill in front of customers and entertained them with his knife-wielding and shaker performance. After working at Inatome for 8 years, he became a chef at Hakubai Restaurant, one of the best high-end Japanese restaurants in New York City. He was introduced to Kaiseki cuisine and trained under Executive Chef Yukihiro Sato for 10 years. Now, he is an owner of Cook de Kita LLC and works as a Japanese food consultant