12.3 Echiche
When Washoku, or Japanese cuisine, became UNESCO Intangible Cultural Heritage in 2013, the flavor called umami became more widely known abroad. And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese today less frequently consume traditional foods, so businesses are holding dashi tastings and creating foods for all generations to rediscover the allure of dashi.
Airbọchị Ikuku Mbụ : Feb 28, 2013
Airbọchị Ikuku Ikpeazụ : Aug 29, 2024
Ihe omume : 216 Ihe omume
Oge : 12 Oge
Oge ojiri gaa: 28:14 Nkeji
.Lọ nka: NHK WORLD-JAPAN
Mba: Japan
Nkedo: Gary Tegler
Ndị ọrụ: