8 replies to this topic

[skyhskyh]

1. Ichi ban dashi:
if a recipe for ichi ban dashi use 60g of katsuobushi, how much hondashi I need that would be equivalent to this amount?

2. Ni ban dashi:
if a ni ban dashi recipe also need 60g of katsuobushi, how much is the equivalent hondashi?

[_john]

tell me what the recipe on the back of the hondashi box is an I can calculate for you

[skyhskyh]

I don't think it says on the box, that's why I would like to know

***

The company is www.marumoto.co.jp but it has nothing about dashi recipe

***

There's however some recipe, but I am a bit confused about them as I don't quite understand what they mean:


使用例 (Usage example?) | 1人分使用量 (portion / amount for 1 person?)

みそ汁のだし (1人分 150cc) (miso sauces type dashi?) | 1g

吸物のだし (1人分 150cc) | 1g

めん類のつけ汁 (1人分 50cc) (noodle type ... ?) | 1g

めん類のかけ汁 (1人分 200cc) (noodle type ...?) | 2g

おでんのだし (1人分 200cc) (oden? type dashi?) | 1g

[Blether]

使用例 (Usage example) | 1人分使用量 (portion / amount for 1 person)

みそ汁のだし (1人分 150cc) (miso soup type dashi) | 1g

吸物のだし (1人分 150cc) (clear soups) | 1g

めん類のつけ汁 (1人分 50cc) (for dipping sauce for noodles) | 1g

めん類のかけ汁 (1人分 200cc) (for pouring sauce for noodles) | 2g

おでんのだし (1人分 200cc) (oden type dashi) | 1g

[skyhskyh]

1gram hondashi powder in 150cc water if using for clear soup?

hmmm.... i thought miso soup dashi should be heavier than clear soup dashi?

[Blether]

Then you and Marumoto have a difference of opinion

[skyhskyh]

I think I am right though

ok.....

well, lets see...

Clear soups are made from ichi ban dashi, right?

Miso soups are made from ni ban dashi, right?

Conclusion: Dashi for miso soups are "heavier" than clear soup dashi, agree?

however....

I can NOT be more right than a Japanese company making their own powder stock!!!!

Edited by skyhskyh, 03 June 2011 - 09:57 AM.

[ojisan]

What are the ingredients in this instant dashi? Most that I've seen are mostly salt and msg.

I believe dashi made from niboshi is just as popular for miso soup as dashi made from katsuobushi.

[helenjp]

The type of dashi used for miso soup differs from region to region.

Assuming that clear oups use ichiban-dashi and noodle soups mostly use niban-dashi, my conclusion is....that the same amount of hondashi is used, regardless of whether you are thinking of an ichiban or a niban-dashi.

It might be more useful to consider all hondashi as niban-dashi, since even the best instant dashi isn't likely to have the "top notes" of fragrance that an ichiban-dashi does. If you really want something close to an ichiban-dashi, you might try one of the liquid concentrates instead of hondashi powder.

That said, there are a few "tennen" (natural) "mutenka" (no-additives) instant dashi powders around, and while they raise my eyebrows, they do a good enough job for early-morning lunch-making sessions.

Meanwhile, from the Ajinomoto site, "Hondashi katsuo and konbu awase-dashi" contains MSG, salt, sugars, katsuo powder, kelp extract, and yeast extract.
調味料（アミノ酸等）、食塩、砂糖類（砂糖、乳糖）、風味原料（かつおぶし粉末、こんぶエキス）、 酵母エキス

Their liquid katsuo-base dashi concentrate "Katsu-maro" contains:
Salt, fermented seasoning, katsuo, sugar, katsuo extract, kelp stock, MSG, sorbit, souring agent, and xanthan gum.
食塩・発酵調味料・かつお節・砂糖・かつおエキス・昆布だし・調味料（アミノ酸等）・ソルビット・酸味料・糊料（キサンタン）