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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 use kasuobushi, the salted salmon added an additional and subtle layer of smokiness. And a different flavor of smoke as well.
I use kasuobushi, thhe salted salmon added an additiona and subtle layer of smokiness. And a different flavor of smoke as well.
