Makurazaki City, in Kagoshima Prefecture, is known as Japan’s top producer of katsuobushi (smoked, dried bonito). Our Wafu Dashi stock is made with an abundance of katsuobushi, produced in Makurazaki without the use of chemical seasonings (including MSG), artificial colors, etc. Thus it boasts more savory character (umami), flavor and mellow sweetness that come from quality fish and natural ingredients. In this article we’ll talk about this additive-free Nijiya Wafu Dashi stock.
Contents:
- “Arakibushi” – Makurazaki Brand Katsuobushi
- Blending Shiitake Mushroom and Konbu Dashi Stock
- Granular-type Dashi Stock. That’s Easy to Use
- Dashi Stock Recipes
- Pork and Onion Stir-Fry with Ginger Recipe
- Dashi Simmered Nira and Enoki Mashroom Recipe
- Daikon with Ground Chicken Recipe
- Lightly Simmered Asari (clams) and Asparagus Recipes
- Octopus Rice Recipe
- Curry Udon Japanese Style Recipe
“Arakibushi” – Makurazaki Brand Katsuobushi
Arakibushi is a type of katsuobushi made from one whole bonito fish (honbushi) that doesn’t undergo the moldgrowth process. (Smoked, dried bonito produced without the mold-growth process is called arabushi.) A unique feature of katsuobushi made in Makurazaki is that as much as possible of the dark meat is removed to minimize the fishy smell and allow the pure, savory character (umami) of the bonito to concentrate. Another feature of Makurazaki’s katsuobushi is the use of the baikan (smoke and dry) method called the “Makurazaki Method,” by which the fish is dried over smoke that rises naturally, creating intense flavor and aroma.
Nijiya additive-free wafu dashi stock uses quality low-fat bonito, caught in warm seasons. Low-fat bonito is ideal for making katsuobushi because the smell of the oxidized fat generated in the smoking process affects the bonito’s natural flavor. A problem in producing dashi is that when dried fish is crushed into powder, the smoky aroma released from the surface of katsuobushi may become too intense. Our dashi stock shaves a thin layer from the smoked surface to maintain a delicate balance of the authentic bonito flavor and the smoky aroma. When katsuobushi with the mold-growth process is crushed into powder, the unique flavor created by that process is often lost and only the smell of the mold remains. This is why our dashi stock uses mold-free katsuobushi. This attention to detail helps maximize the natural bonito flavor.
Blending Shiitake Mushroom and Konbu Dashi Stock
Nijiya additive-free wafu dashi stock is blended with shiitake mushroom extract and konbu (dried kelp) extract for added umami. Katsuobushi, shiitake extract and konbu extract contain different substances (amino acids) that create flavor. The source of umami is inosinic acid from katsuobushi, guanylic acid from shiitake, and glutamic acid from konbu. One characteristic of amino acids is that when combined, they enhance the resulting flavor and savory character. This synergistic effect of multiple umami sources ensures the rich, delicious taste of our dashi stock.
Granular-type Dashi Stock That’s Easy to Use
Nijiya additive-free wafu dashi stock comes in granules that dissolve easily. The powder type sometimes collects at the bottom of the pan, if the powder isn’t fully dissolved. Our granular type eliminates this problem and can be used in all kinds of dishes such as miso soup, chawanmushi (pot-steamed egg custard), noodles and other dishes where dashi stock plays an important role, as well as nimono (simmered dishes) such as nikujaga (Japanese-style beef-and-potato stew), and takikomi-gohan (rice seasoned and cooked with various ingredients).
Dashi stock is the basic ingredient of Japanese cuisine, so we all want easy to use dashi stock that creates traditional flavor. We highly recommend our additive-free wafu dashi stock because it’s made with great attention to convenience, satisfaction and food safety.
How to Cook Dashi
Pork and Onion Stir-Fry with Ginger Recipe
Ingredients (Serves 2)
- 7 oz. pork loin (thinly sliced)
- 1/2 onion (thinly sliced)
- 1 small chunk ginger (grated)
[A] For the marinade:
- 1/4 pack Nijiya Japanese soup stock
- 1 Tbsp. sake
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin
- 2 tsp. salad oil (divided)
Cooking Directions
- Combine the ginger with [A]. Pour the marinade over the pork.
- In a skillet, heat 1 tsp. oil over medium heat. Drain excess marinade from the pork and cook the meat on both sides. Transfer to a serving dish.
- Clean the pan with a paper towel and pour in the remaining oil. Cook the onions quickly over high heat and place on the pork. Pour the marinade into the pan and simmer until the liquid becomes a thick sauce. Pour the sauce over the pork and onion to serve.
Dashi Simmered Nira (Chinese Chives) and Enoki Mashroom Recipe
Ingredients (Serves 2)
- 2 oz. nira
- 3.5 oz. enoki
[A] For the marinade:
- 5 oz. water
- 1 pack Nijiya Japanese soup stock
- 1 Tbsp. soy sauce
- salt (to taste)
Cooking Directions
- Slice the enoki mushrooms in half. In a shallow pan, combine [A] and enoki and heat to a boil. Set aside to cool.
- Par-boil the nira and soak in water to cool. Use a paper towel to wipe excess water from the nira and chop into 2-in. lengths. Combine the nira with the cooled dashi. Let soak for a while before serving.
Daikon with Ground Chicken Recipe
Ingredients (Serves 2)
- 3-in. daikon
- 3.5 oz. ground chicken
- 1 small chunk ginger
- 1 tsp. salad oil
- 2 Tbsp. katakuriko saturated in
- 2 Tbsp. water
- Daikon stem (if available), as needed
[A] For the sauce:
- 6.8 oz. water
- 2/3 pack Nijiya Japanese soup stock
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin
- salt (to taste)
Cooking Directions
- Peel the daikon, cut into 0.8 in. blocks. Chamfer the edge on both sides of each slice and par-boil.
- Chop the ginger into thin strips. Heat oil in a pan and cook ground chicken with ginger. Add [A] and daikon and cook over low heat. Simmer until daikon is tender.
- Chop the daikon stem and add to the ingredients in the pan. When the mixture comes to a boil, stir in the saturated katakuriko to thicken.
Lightly Simmered Asari (clams) and Asparagus Recipe
Ingredients (Serves 2)
- 9.5 oz. asari
- 6 asparagus
- 6 cherry tomatoes
- 1 clove garlic (crushed)
- 1/4 pack Nijiya Japanese soup stock
- 4 Tbsp. water
- Salt and pepper (to taste)
- olive oil (as needed)
Cooking Directions
- Soak asari in water to remove sand. Remove the tough ends of the asparagus and cut the stems in half. Cut the cherry tomatoes in half.
- Heat pan with olive oil and crushed garlic over low heat until fragrant. Add cherry tomatoes and cook quickly. Add water, dashi, asari and asparagus and cover with o lid. Cook on high heat.
- When all the asari have opened, sprinkle salt and pepper to taste.
Octopus Rice Recipe
Ingredients (Serves 2-3)
- 2 cups rice
- 4.5 oz. boiled octopus
[A] For the sauce:
- 1 pack Nijiya Japanese soup stock
- 10.8 oz. water
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin
- 2 tsp. sake
- 2 shiso leaves
- Sesame seeds (as needed)
- Crushed nori (as needed)
Cooking Directions
- Rinse the rice and drain for 30 minutes.
- Slice the octopus diagonally.
- Combine rice, [A] dashi mixture and octopus in a rice-cooker and cook as usual.
- Stir and fluff the cooked rice. Serve the rice in a bowl with sesame, crushed nori and thinly chopped shiso leaves on top.
Curry Udon Japanese Style Recipe
Ingredients (Serves1 1-2)
- 3.5 oz. sliced beef plate or sliced beef flank
[A] For the sauce:
- 1 pack retort curry (or leftover homemade curry)
- 1/4 pack Nijiya Japanese soup stock
- 11 .8 oz. water
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin
- 1 pack udon
- Scallions as needed
- Salt and pepper (to taste)
- Shichimi (to taste)
Cooking Directions
- Heat a skillet with a small amount of oil and cook the beef quickly. Season with salt and pepper and set aside.
- Combine [A] into a pan over medium heat. When the curry sauce reaches a boiling point, add the beef and bring to a boil.
- Place the boiled udon in a serving bowl and pour the mixture from Step 2 over the noodles. Scatter finely chopped scallions on top. Sprinkle with shichimi as desired.
