3 hours ago, liuzhou said: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?
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.
