Comments on: How To Eat Like A Japanese Buddhist Monk Part 3: Prepping Your Foundation

By: Kiki

Kiki — Tue, 22 Jan 2013 19:13:00 +0000

I always knew that dipping/marinating sauces had names in Japanese, I just didn’t know what they were (that sort of thing apparently isn’t considered “essential knowledge” when you’re teaching your American kids how to cook Japanese food…) :P

By: Koichi's brother

Koichi's brother — Tue, 16 Oct 2012 20:37:00 +0000

Koichi, start a Buddhist food selling business. We all want to be enlightened through the way of food. Onegaishimasu!

By: koichi

koichi — Mon, 15 Oct 2012 18:49:00 +0000

Sadly you can’t freeze it – it messes up the taste and causes it to taste weird :(

Gotta make it fresh when you need it, or, worst case scenario, refrigerate it. Still way better if you don’t, though, and it only lasts a day or two in the fridge anyways. If you need to make the stock but you’re on the go, try using big mason jars, bottle up some water, then put the konbu in when you need to (five hours before you get home, ish?). Doing it in a bottle this way actually may be a little tastier anyways since it gets moved around and more flavors get mixed.. mmmm!

By: koichi

koichi — Mon, 15 Oct 2012 18:47:00 +0000

Yeah, I used to do that too! Cold water all the way, now! Let me know how it goes!

By: koichi

koichi — Mon, 15 Oct 2012 18:46:00 +0000

I donno, it gets a little too “flavorful” for me if I don’t wipe it off. I mean, I by no means wipe most of it off. Just a soft quick wipe down both sides, leaving at least half the white powder remaining.

That being said, there’s definitely times when tastiness is tasty, and not wiping goes better.

By: Cassandra Land

Cassandra Land — Wed, 10 Oct 2012 18:00:00 +0000

I’m vegan and I love Japanese food. This series has been very informative! I can’t wait until next week’s post. I’ve made dashi before but it was with the recipes that say let it soak in hot water for an hour. Not very tasty. I can’t wait to try this method!