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Hi, there. How are you doing?
Today’s image is UDON, a Japanese noodle. But I would like to focus on the soup of it.
You can see the transparent soup with noddle, and some kinds of mushrooms.
I made the soup made from small fish and the mushroom.
It is included UMAMI of the fish and mushrooms.
As you know, the most important to make Japanese cuisine is making soup with tasty UMAMI.
I think it is not too much to say that Japanese cuisine is focusing on UMAMI taste. A professional chef at Japanese fine dining taught me that when the UMAMI tastes strong, we need fewer seasonings. That is the most important tip to make Japanese foods. Tasty UMAMI does not need a lot of seasonings, such as soy sauce. So, you can see the color of my soup is transparent.
Thank you for visiting my blog.
皆さまいかがおすごしでしょうか？
今日はお出汁についてです。どんなお出汁が好きですか？
昆布だし、あごだし、鰹だし、などいろいろあると思います。
今日私がうどんを食べるのに作ったお出汁は、炒りこ出汁に椎茸をくわえたもので作りました。椎茸などキノコ類は買ってきて私は冷凍するのですが、その前に2，3時間ほど日に当てて少し水分を飛ばしてから冷凍庫に保存します。そうすることでキノコの味が少し濃厚になり良い出汁感を出してくれます。乾燥とは又違った味わいを出してくれますね。
そんなキノコ類を加えて作ったうどんだし。醤油や塩などを加えますが、旨味が聞いていればそんなにたくさん必要無く、かといって薄いわけでもない良い味わいを出してくれます。
旨味が効いていれば、そんなに味を濃くしなくていい、これはプロから教わった極意です。
料理をするときはいつも心がけていることです。
本日もありがとうございました。