Eight Can’t-Miss Dishes in Tokyo
Dashi at Hinokizaka
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Eight Can’t-Miss Dishes in Tokyo

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Courtesy of The Ritz-Carlton, Tokyo

Dashi (dah-shi) at Hinokizaka

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This deceivingly simple broth made from kombu (dried seaweed) and umami-rich katsuobushi (dried skipjack, or bonito flakes) is a genesis of all Japanese cooking. It’s used as the base for miso soup and to poach fish and veggies, and like a properly prepared stock or brodo, clarity is king. As part of the kaiseki menu at Hinokizaka, chef Matsamisu Taima uses rare vintage kombu (which is naturally dried and aged for three years and fetches for about $100/kilo) and adds that to water with a highly specific alkalinity plus a hint of diluted Okinawan sea salt, making for a clean, clear broth that tastes of the purest essence of the sea.

Dashi at Hinokizaka

Eight Can’t-Miss Dishes in Tokyo

Dashi (dah-shi) at Hinokizaka

This deceivingly simple broth made from kombu (dried seaweed) and umami-rich katsuobushi (dried skipjack, or bonito flakes) is a genesis of all Japanese cooking. It’s used as the base for miso soup and to poach fish and veggies, and like a properly prepared stock or brodo, clarity is king. As part of the kaiseki menu at Hinokizaka, chef Matsamisu Taima uses rare vintage kombu (which is naturally dried and aged for three years and fetches for about $100/kilo) and adds that to water with a highly specific alkalinity plus a hint of diluted Okinawan sea salt, making for a clean, clear broth that tastes of the purest essence of the sea.

Courtesy of The Ritz-Carlton, Tokyo
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