かえしって重要

にんべんのレシピに従ってかえしを作って冷蔵庫に保存しています。先日温そばを作ろうと出汁をとって冷蔵庫を覗いたらかえしが切れていました💦仕方がないので久しぶりに醤油とみりん50：50を出汁に入れてお汁を作りました。

かえしの本格的な作り方と使い方！そばつゆやめんつゆとの違いとは？ | 鰹節・だし専門店のにんべんネットショップ

I always prepare kaeshi, sweet soy sauce for hot soba noodles according to the recipe on Ninben official website. Soba noodle soup is prepared by fish and kelp broth and kaeshi usually. On the other day, I prepared broth and when I tried to take kaeshi in my fridge I realized there was no stock of kaeshi. I prepared soup by broth and soy sauce and mirin.

こうやって比べると分かりますが味が全然違います。やっぱりかえしって大事なんですね。人は慣れるとその価値を過小評価しがちです。よくないですね。

I was surprized that the taste was quite different compared usual soup prepared from broth and kaeshi. I recognized the importance and value of kaeshi. We usually get used to something and undervalue of that. At such times, we may need to stop using or change our routine.

良い一日を。フライイェイ♪

Thank you for reading. Have a nice day and enjoy a FriYay night. I will enjoy FriYay night today with my colleagues.