Japanese food is getting popular in the world recently.
However the goodness of “Japanese home dishes” is not well known compared to major cuisine such as Sushi and Tempura.
Japanese cuisine is vibrant and elegant, but moreover, it’s healthy, nourishing and once you get the basics, they are easy to cook on a daily basis.
Japanese home cooking is purely for happiness and health of your family.
“Umami”, a savoy taste, is one of the five basic taste (together with sweetness, sourness, bitterness, and saltiness). This synergy of umami may explain various classical food pairings.
Kelp (kombu) has the delicious taste characteristic of Glutamic acid, Dried bonito flakes has the delicious taste characteristic of Inosinic acid. And dried mushrooms has the delicious taste characteristic of Guanylic acid.
● Food containing a lot of umami ingredients
Glutamic acid : kombu .sardine. parmesan cheese. tomatos
Inosinic acid : bonito. Dried fish, Mackerel. pork
Guanylic acid : dried shiitake mushrooms
Japanese dashi (broth), with kombu and dried bonito flakes or dried shiitake mushroom is one of popular combination. Simple and cooking draws taste of the material.
Now, increasing popularity Osaka food is because the broth (we use in traditional culture) using kombu and dried bonito actually brings out the flavor better than that of Tokyo.
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