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Any number of components of dashi may be smoked...see here....https://okume.us/pages/dashi-materials So I don't know if the "innovative and creative genius" applies here.

Coconut, ginger, rice, turmeric soup with greens (in this case, baby spinach)

I like to experiment, try new things. The whole thing came about almost accidentally. I wanted to cook some salmon, was tired of baking, broiling, pan searing ... the dashi was in the pot ... 1 + 1 and I thought why not poach in dashi, see what happens. This time, the second time I poached salmon in dashi, I decided to salt it first. Didn't see the Diamond Crystal, but the smoked salt was handy, so I grabbed it ... why not, I thought (Actually I thought WTF ..} But isn't cooking about experimenting? Don't you at least sometimes stray from tradition? In anycase, I'm cooking for me, and I liked it and shall cotinue experimenting with the concept.

While on the subject of fruit, allow me to suggest not ordering bananas in restaurants. That is dumb in any language. Bananas are 香蕉🍌xiāng jiāo in Mandarin. Two flat high tones. Use a falling tone on the first part, and you ordered a rubber, 橡胶 (xiàng jiāo). Fortunately.this doesn't mean a prophylactic device but still sounds weird. It's just the material.

I use kasuobushi, the salted salmon added an additional and subtle layer of smokiness. And a different flavor of smoke as well. It was accidental and I'd like to experiment more with adding additional smokiness to my dashi ... see where the concept takes me.

I'm no expert on Japanese cuisine. Hopefully members like @Duvel will chime in... but in my layman's study, it is quite common to give dashi a smoky flavor by infusing katsuobushi flakes into the dashi briefly. Miso soup uses this technique. So it is not an uncommon thing for dashi to have a smoky flavor - but traditionally is done by infusing dried, smoked fish flakes.

What wasn't clear is why? Dashi is known to be a light but umami rich broth. Do you think the Japanese wouldn't have included smoked salt if it improved it?

So what's your point? It's smoke-flavored, smoke enhanced, smokey ... dashi ... . so sorry if the description in the title upset or confused you. The description in the body of the post was quite clear about what was done.

I love this so much. I think it looks really amazing on the smaller tart and would like to give it a try. It looks to be somewhere between a foam and an Italian meringue, but I'm not sure. Any ideas on how to replicate it? Their online shop give a bit of a description, if you're interested. https://shop.mamounia.com/fr/la-boutique-pierre-herme/patisseries/tarte-infiniment-citron-gourmandise-raisonnee-6-8-pers_195.htm

Never order an apple in a restaurant anywhere but especially in China. 🍎苹果 (píng guǒ) does mean apple but look at the tones. First rising on the píng then a falling - rising on the second. Screw up the second and use the wrong tone you could insult the chef. 平锅 (píng guō) means "pan" and you are implying you are better than they are. Don't forget. They are armed and dangerous.

So. It isn't smoked dashi

I seasoned the salmon with some alderwood smoked salt, let it sit a bit, wiped off some of the excess, and poached the salmon in the dashi. That was the only smoke added to the broth.

So, you didn't smoke the dashi. You just added some smoked salt?

Red curry dumpling bake, side of steamed broccoli with nutritional yeast, smoked paprika, and umeboshi vinegar.

This is from a Los Angeles based restaurant board but we've had a lot of visitors to Mtl here is just one thread https://www.foodtalkcentral.com/t/la-mtl-2025-recs/17674/42

Now - this is a bit dated - having been from 2010 - but perhaps worth a look Mangeons à Montréal

Alfredo with chicken, mushrooms and capellos gf pasta. And Brazi bites (premade frozen Brazilian cheese dough balls). And pecornio

Ovr the past months, I've been enjoying my homemade dashi a couple of times per week. Last week I got the idea to poach a piece of salmon in the dashi, and that was OK. Today, for lunch, I seasoned the salmon with some alderwood smoked salt, let it sit a bit, wiped off some of the excess, and poached the salmon which I had with rice and veggies. I decided to save the dashi poachimg broth, and had a little before storing the balance., OMG, that subtle smoke flavor and slight hint of saltiness really kicked that dashi upstairs. This is something I want to experiment with. It appears to have some great possibilities. Has anyone here tried something similar? Am I an innovative and creative genius or, once again, late to the party?

Thanks for your responses. I will give those things a try and see what I come up with!

here are some of the top listed: Mon Lapin Beba Le violon Monarque Montreal plaza Joe Beef Salle climatisee SABAYON is run by a reputable pastry chef Patrice Demers Toque Pieds de Cochon Nora Gray Damas Alma Bouillon Bilk Parapluie

If you go to the very first post you will see a link that will take you to the sign-up page. It says "this consumer friendly page".

Gnocchi with a sausage ragu, mozzarella cubes, Pecorino Romano. Crema Catalan, lemon peel, cinnamon stick, a few anise seeds infused the warm milk, then strained out.

They still make those big commercial units that attach to a workbench, for sure. Not so certain about the wall-mount domestic kind, like my grandmother had. This one is just a simple hand-held unit, like any other except (in my experience) better made than most.

Macadamia lovers in BC and Alberta, beware... some Dan-D Pak macadamias are being recalled for salmonella. https://recalls-rappels.canada.ca/en/alert-recall/dan-pak-brand-raw-macadamia-nuts-recalled-due-salmonella-0

https://www.aupieddecochon.ca/us/restaurants/au-pied-de-cochon-restaurant/