Long time no see you!

How are you everybody? Hope all you are alright!!

Sorry for I haven't uploaded this blog for ages. My Macbook have finaly dead! Using my husband's Window 7 machine doesn't give me a proper work, unfortunately. Maybe I can't managed the machine well? Too slow as well!!!!!

So I bought an iPad mini and also got an iPhone 5C from Virgin Media recently. Those gadgets aren't newest and the cutting edge models, but still work well. I'll buy a Macbook Air some day. I need a proper machine!!!!!!! Actually and luckily my daughter has a Macbook so I can use hers very occationally. (She's back from London.)

You hear so many time the word "UMAMI(うまみ or 旨味)" nowadays, though, you don't cook much. As pleasant savory taste, one of the five basck tastes as sweet, sour, bitter, salty. Umami is conbined the word "umai(うまい) delicious" and mi(味)taste.

Japanese couisine "Washoku(和食)" as you know now, the stock-making(Dashi だし取り)is very very important part of the cooking. It's quite a time-consuming work so not many Japanese people do this nowadays. There're many instant Dashi-stocks in Japan.

If you do proper way, yes, it't quite complecated, but I give you a tip that more easy way to make dashi-stock. This is suit for all people including vegans.

Konbu and dried Shiitake ms

just soak over night

That's it! No hastle at all. 

After soaked, you can cook them with your ingredient as usual. It would work parfectly using only Konbu or Shiitake. 

Those dried stuff can be buy in an oriental super store. If you're lucky to live near London, go to a Japanese food shop. Expensive, but the quality is really good.

If you live near Bristol, I can help you to buy Japanese goods.