[Japanese Dashi] What You Don't Know About Japanese Dashi Soup / Simple ways to use dashi soup stock 

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This is a two-part series, one this week and the other the week after that, about seasonings and dashi, which we have been getting a lot of inquiries about. This week we will talk about dashi. I have not made a video about dashi because I have been too lazy to put it together, but this time I would like to introduce the dashi that we use in our family. The way you use dashi is very important, especially when it comes to soup stock. The video explains why you need to use kombu and dried bonito flakes together. Also, the dashi broth packets you usually use will lose half of their deliciousness if you don't know how to use them correctly. Please take a look.
Types of Dashi
00:48 Hidaka kelp, Rausu kelp
01:53 Dried bonito flakes
03:13 Salted kelp and natto kelp
04:38 Kelp tea
04:55 Niboshi
06:24 Kayanoya low-sodium soup stock
07:04 Additive-free Dashi
07:48 Additive-free Powder Dashi
08:22 Soba-Soup
09:15 Sweet Soba-Soup
10:07 White Dashi
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