Dashi – Cook Japan

Umami うま味

This Chapter could also have been called Dashi 出汁 Broth, as this is the most important Umami Ingredient in Japanese Cooking. Other Ingredients would be fermented Foods like Miso or Soy Sauce but are covered in the Saltiness Chapter.

Mizu 水 Water

Water is of high importance in Japan, deserving its own Chapter. In general, Japanese Water is low in Minerals, making it easier to leech out flavor from Teas or Dashi Broth Ingredients.