Steve Wertz wrote:

> 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?


Typically sold in old socks. But for me, I prefer either the real
bonito flakes. Of course we don't always have time for this, so I've
also bought instant dashi. I have a little bottle which I spoon about
2 - 3 teaspoons for a medium pot of stock.


--
Dan