TRADITIONAL MISO SOUP 【How to make first and second dashi】

Golden humble Dashi (Japanese Sea Stock).
There are many kinds but this is the most common one.
It's the simple broth that you use to make homemade miso soup.

Do you know the difference between the first dashi and the second dashi?

Depending on which dashi stock you use, the "deliciousness" of the dish will be completely different. Dashi is the decisive factor in making a delicious dish. By using the right amount for the dish, the dish will be many times more delicious. The materials used for the first and second dashi are bonito flakes and kelp, so there is no difference. The best soup stock is the soup stock made from dried bonito flakes, which is characterized by its elegant taste and aroma.
The second dashi is a soup stock made by boiling the husks that come out when the first dashi is made, and is characterized by its strong taste.

If you use Ichiban Dashi, use it in lightly seasoned dishes to take advantage of its elegant taste and aroma.

If you use the second dashi stock, use it for deep-seasoned dishes that use seasonings to take advantage of its strong flavor.

You are what you eat:)

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