"Steve Wertz" > wrote in message
...
> On Sat, 3 Apr 2004 19:13:59 -0500, "James Silverton"
> > wrote:
>
> >About one tsp dashi for 2 cups soup. Dissolve the dashi in water,
add
> >vegetables needing cooking and possibly a ½ tsp grated ginger. Soy
> >sauce is always needed . about 1 tab for two cups soup. Dashi is
made
> >from dried bonito but the old-fish taste diminishes after cooking
for
> >10 minutes.
>
> I've never experimented with miso - ever. Never even tasted it
> yet (I know - I'm a slacker). My brother left an unopened pound in
> the fridge last time he visited so it's now mine.
>
> Can you make dashi from bonito flakes? I have those (I don't know
> why, though).
>
> Is dashi sold in bottles, tubs, tubes, or old socks? Somehow I
> remember seeing little 2oz bottles of what might have been dashi.
> You can really make 16oz of stock from just a teaspoon?
>
> I'm really good at SE Asian and Chinese ingredients, but when it
> comes to Japanese stuffs I'm completely clueless.
>

Around here, there is only one real Japanese grocery store which of
course has Hon Dashi, also labelled "Bonito Fish Stock" but several
Chinese stores don't let nationality get in the way of commerce (g)
and also have it. I've never tried to make it but I find the brand I
use, Ajinomoto, is very satisfactory and quite inexpensive. The little
red-topped jar suggests 1 teaspoon of the powder for 3 cups of Miso
soup. There are other Japanese soup stocks made by Ajinomoto but these
I have only seen in the Japanese store.

Good Luck!

James V. Silverton
Potomac, Maryland, USA