Dashi Soup history
Kansai Dashi and Kanto Dashi
Dou you know there are 2kinds of Dashi soup in Japan ?
One is Kanto(East Japan) dashi, and one is Kansai(West Japan) dashi.
Kanto one is dark color, Kansai one light color, as you know.
Why is difference ?
There are various opinions in Japan, but if I choose one, , ,
Everybody, if its sound "Dashi" what do you have image ?
Katsuo Bushi, Niboshi(Iriko), Konbu, Shitake, etc. may be.
Among them, especially Katsuo Bushi, Konbu are important items.
But this thig concernded distinction of Kanto dashi and Kansai dashi
Katsuo Bushi
*It's good smell for dashi.
*Katsuo Bushi give strong Fumi(風味) smell for dashi, but Aji(味) taste is not so strong.
*Katsuo fish(bonito) was caught many and popular in Kanto area a long time ago Edo period.
The other hand, it's not popular in Kansai area.
Insted of Katsuobushi in Kansai area, Niboshi(Iriko) was popular.
Konbu
*Konbu is coming from Hokkaido, even know and even a long time ago.
On Edo period, most popular sea route from Hokkaidi, it was Maizuru or city of Kuoto,
so it was distributed in this area.
*Konbu has "Umami" a lot, but Fumi smell is not so strong.
Anyway "Kanto dashi" and "Kansai dashi" this 2characters was born below reason and style.
★Kanto dashi
Basis is "Katsuo bushi".(but Aji taste is not so strong)(Konbu was not popular)
↓ add
Soy sauce(Aji is strong)
Katsuo bushi + Soy sauce =Kanto dashi
So color is dark.
★Kansai dashi
Basis is "Konbu dashi".(But Fumi smell is not so strong)
↓ add
Niboshi(Iriko) was popular in there, and Salt(also popular producing district)
Konbu + Niboshi + Salt =Kansai dashi
So color is light.
This is origin story of Kanto dashoi, Kansai dashi.
But Usukuchi, Soy sauce, Dashi brands are famous Kansai area too ?
Yes, about this story, I can explain them next time.
Sanuki is one of Kansai area.
Dou you know there are 2kinds of Dashi soup in Japan ?
One is Kanto(East Japan) dashi, and one is Kansai(West Japan) dashi.
Kanto one is dark color, Kansai one light color, as you know.
Why is difference ?
There are various opinions in Japan, but if I choose one, , ,
Everybody, if its sound "Dashi" what do you have image ?
Katsuo Bushi, Niboshi(Iriko), Konbu, Shitake, etc. may be.
Among them, especially Katsuo Bushi, Konbu are important items.
But this thig concernded distinction of Kanto dashi and Kansai dashi
Katsuo Bushi
*It's good smell for dashi.
*Katsuo Bushi give strong Fumi(風味) smell for dashi, but Aji(味) taste is not so strong.
*Katsuo fish(bonito) was caught many and popular in Kanto area a long time ago Edo period.
The other hand, it's not popular in Kansai area.
Insted of Katsuobushi in Kansai area, Niboshi(Iriko) was popular.
Konbu
*Konbu is coming from Hokkaido, even know and even a long time ago.
On Edo period, most popular sea route from Hokkaidi, it was Maizuru or city of Kuoto,
so it was distributed in this area.
*Konbu has "Umami" a lot, but Fumi smell is not so strong.
Anyway "Kanto dashi" and "Kansai dashi" this 2characters was born below reason and style.
★Kanto dashi
Basis is "Katsuo bushi".(but Aji taste is not so strong)(Konbu was not popular)
↓ add
Soy sauce(Aji is strong)
Katsuo bushi + Soy sauce =Kanto dashi
So color is dark.
★Kansai dashi
Basis is "Konbu dashi".(But Fumi smell is not so strong)
↓ add
Niboshi(Iriko) was popular in there, and Salt(also popular producing district)
Konbu + Niboshi + Salt =Kansai dashi
So color is light.
This is origin story of Kanto dashoi, Kansai dashi.
But Usukuchi, Soy sauce, Dashi brands are famous Kansai area too ?
Yes, about this story, I can explain them next time.
Sanuki is one of Kansai area.
Comments
Post a Comment