• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Japanese Kitchen

  • Home
  • About
  • Travel Japan
  • Recipes
  • Cooking Classes
  • Contact
You are here: Home / Commets / Dashi Article in NY Times

Dashi Article in NY Times

June 9, 2009 by Benjamin and Koshiki Leave a Comment

A little late, but here’s a link to an article last fall in the NY Times Dining section. It basically talks about dashi and its use in the NY fine dining scene. Not surprisingly, some creative uses here. Like Jean Georges mixing dashi and mayonnaise. I’ll have to give that a try.

Here’s the link:

The Secret’s Out as Japanese Stock Gains Fans

Filed Under: Commets

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

More Recipes

Harumaki Japanese Spring Rolls

Harumaki: Japanese Spring Rolls

Japanese Mochi Desert

New Year’s Mochi: How to Make Japanese Mochi with a Stand Mixer

Tofu Dengaku

Tofu Dengaku- Tofu Skewers with Miso Sauce

Maze Gohan

Maze-Gohan, Japanese-style mixed rice in Donabe

Previous Post: « All About Bonito
Next Post: Suribachi – Mortar and Pestle »

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

Bespoke Japan Trips. Tanpopo Journeys

Japan Custom Itinerary Service

Subscribe to the Japanese Kitchen

Get the latest recipes!

Cooking Supervisor and Taste Tester, Buttercup

Categories

Footer

Follow Us

A food blog by Tanpopo Studio LLC | Privacy Policy | | 2020 © All Rights Reserved.