Aeri's Kitchen

Daily Archives: May 2, 2008

Japanese Dashi _

Posted by Aeri Lee on May 2, 2008 1 comment

Japanese Dashi

In Japanese cuisine outside of Japan, “bonito” usually refers to the skipjack tuna (Katsuwonus pelamis), which is known as katsuo in Japan. This fish is smoked and dried to make katsuobushi, an important ingredient in making dashi (Japanese fish stock.) This dashi powder is made mainly with the bonito and kelp, soy sauce, and cooking wine. It’s good for udong and noodle broth.

Read more from Wikipedia…

  • Use:
    Seasoning for broth

  • Storage:
    Keep in the cabinet.

Soba Sauce _

국시장국, GukSi JangGuk

Posted by Aeri Lee on May 2, 2008 0 comments

Guksi Jangguk

Guksi Jangguk is a type of broth you can use for udong or noodles. You can think of it as soy sauce with some flavoring such as bonito extract. This brand is called “Soba sauce” which means you use it for buckwheat noodles.

  • Use:
    To make Soup Broth

  • Storage:
    Keep in the refrigerator.

  • Short Korean lesson: *^^*
    Guksi (국시)=Noodles (Dialect)
    Jang (장)=Soy Sauce
    Guk (국)=Soup