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A moment to make Dashi☺️ #dashi #soupstock #japanesecooking
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What makes Japanese food so flavorful? πŸ‘‡ Dashi is essential in Japanese cooking. It’s used instead of water in many dishes like miso soup, simmered dishes and Japanese mixed rice. This simple broth
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I serve this as a topping for vegan ramen in my cooking class, and my guests love it!☺️ It takes a little time and effort, but it’s definitely worth trying 🫢✨ #dashi #japanesehomecooking #kombu
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Even when I use the same kombu and the same katsuobushi, my dashi tastes slightly different every day. Some days the kombu flavor feels lighter, and other days the katsuobushi feels much stronger.
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For beginners, I usually recommend soaking kombu overnight. One reason is that water is different in every country β€” and hard water can make it harder to extract umami. But honestly, when I make
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In Japanese cooking, we always add some kind of seasoning with saltiness β€” but it depends on the dish. Sometimes it’s miso. Sometimes soy sauce. Sometimes just a pinch of salt. --- That saltine
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This style of eating is called β€œichiju-sansai” in Japan. It consists of rice, a soup (usually miso soup), one main dish, and two side dishes. But it doesn’t have to be perfect. You don’t always nee
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Katsuobushi may look like a dry ingredient, but it’s actually more like a fresh product. Once opened, it starts to oxidize as it’s exposed to air β€” and the flavor and color slowly fade. This directl
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Sometimes I have toast or cereal, but most of the time, my breakfast looks like this. If I eat too many carbs in the morning,I feel sleepy, so some days I just have miso soup and tamagoyaki(egg omele
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Traditionally, after making ichiban dashi, we also make niban dashi to use every bit of umami from the ingredients. However, depending on the kombu you use, some may have less umami, and the second d
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I tested how much flavor you can get from the first and second dashi. As you can see, most of the umami comes out in the first dashi. βΈ» So if you want to make a good second dashi, you can: β€’ short
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β‘ Try not to wash kombu too much. On the surface, you may see a white powder β€” these are natural compounds like mannitol and glutamic acid, which contribute to umami and mild sweetness, and can be wash
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About @addictedto_dashi

Sakiko Minemura | Dashi Cooking Class is a verified Instagram micro influencer. With 15.9K followers and 12 posts, addictedto_dashi's account shows a follower-to-following ratio of 21.7:1. This profile demonstrates strong community engagement within its niche. View all content anonymously on Pictame - no login required.

addictedto_dashi's engagement rate sits at 8.89%. That's 255% above what you'd typically see for accounts with 10K-100K followers (average 2.5%) β€” a sign of a genuinely connected audience.

Out of the last 12 posts, 100% are videos and 0% are photos. Content shows up about every 56 days. Captions lean detailed, averaging 570 characters.

8.89% engagement rate β€” 256% above average for 10K-100K follower accounts.
Posts about every 56 days.
21.7:1 follower-to-following ratio.

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addictedto_dashi
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@addictedto_dashi

Sakiko Minemura | Dashi Cooking Class

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Top Hashtags
#dashi#japanesehomecooking#kombu#japanesecooking#misosoup#katsuobushi#soupstock#japanesestyle

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Followers
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Engagement
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πŸ‡―πŸ‡΅Japanese Home Cooking Obsessed with dashi (Broth) I make it almost every day for 8years πŸ‘‡Get your free Basic Dash...

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