Dashi
Dashi (jap. だし, 出し) — bulion rybny wykorzystywany w kuchni japońskiej do przygotowywania zup.
Sporządza się go z wiórków suszonej i wędzonej ryby bonito, zwanych katsuobushi oraz wodorostów kombu. Dashi wykorzystuje się m.in. do przygotowywania zupy miso-shiru.
Obecnie w japońskich sklepach bulion dashi można kupić w postaci esencji, pasty, kostek, bądź proszku.
Bibliografia
- Kordzińska-Nawrocka, Iwona: Japońska sztuka kulinarna, Warszawa 2008, str. 211-225, ISBN 978-83-7436-171-2
- Barber, Kimiko: Kuchnia japońska, Poznań 2004, ISBN 978-83-245-1759-6
- Magdalena Tomaszewska-Bolałek, Tradycje kulinarne Japonii, Warszawa: Hanami, 2006, ISBN 83-60740-00-3, ISBN 978-83-60740-00-2, OCLC 749211591.
- Hosking, Richard: A Dictionary of Japanese Food, Tuttle Publishing, ISBN 978-0-8048-2042-4
Content Disclaimer
Informasi ini disarikan dari Wikipedia dan disajikan kembali untuk tujuan edukasi. Konten tersedia di bawah lisensi CC BY-SA 3.0. Kami tidak bertanggung jawab atas ketidakakuratan data yang bersumber dari kontribusi publik tersebut.
- The information displayed on this website is sourced in part or in whole from Wikipedia and has been adapted for the purpose of restating it. We strive to provide accurate and relevant information, however:
- There is no guarantee of absolute accuracy. Wikipedia is an open, collaborative project that can be edited by anyone, so information is subject to change.
- It is not intended to constitute professional advice. The content displayed is for informational and educational purposes only. For important decisions (e.g., medical, legal, or financial), please consult a professional.
- Content copyright. Wikipedia is licensed under the Creative Commons Attribution-ShareAlike License (CC BY-SA). This means that content may be reused with appropriate attribution and shared under a similar license.
- Responsible use. Any risk arising from the use of information from this website is entirely the responsibility of the user.