On 7 Aug 2015 14:21:56 GMT, notbob > wrote:

>On 2015-08-07, dsi1 > wrote:
>
snippage
>
>I'm gonna try an experiment. Dashi, the ubiquitous Japanese soup
>broth, is considered to be THE food that distinguishes and isolates(?)
>"umami". I've made it once before, so will make it again and see what
>I discover.
>
Making Dashi is so easy. It's wonderful sipped on it's own and as a
base for any number of recipes.

>I will make REAL dashi using kombu seaweed and dried bonito flakes. I
>long ago changed to instant dashi, but for the sake of science I will
>make it from scratch, despite bonito flakes being expensive as Hell
>out here in the boonies. Stay tuned.
>
>nb
I also put a little piece of kombu seaweed into my chicken broth,
stews, soups etc...it makes a world of difference.
My friend took my advice and put a piece of kombu in her chicken soup.
She said her family raved on and on about how that was the best soup
she'd ever made. So yes, umami is real and makes a difference, and is
availale from several sources.

koko

--

Food is our common ground, a universal experience
James Beard