Comments on: Learning to Make Soba Dashi at Honke Owariya http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/ Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan. Mon, 06 Oct 2008 15:08:53 +0000 http://wordpress.org/?v=abc By: Chris http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-931 Chris Tue, 08 Jul 2008 05:26:17 +0000 http://kyotofoodie.com/?p=536#comment-931 Used kombu: Compost it. You can compost everything left over from just about any stock, but dashi leavings are pretty rapid decomposers as compared to fish skin or chicken bones, for example. If you have a cool basement, try using red worms: you have a big plastic container with a perforated lid, and you put in the worms and some clean, moist earth and then your leavings. They like everything, especially melon rinds and other fruit, but will do wonders with dashi leavings. In about 6 months, you have beautiful black humus to grow things in. My worms are pretty active, because I feed them my coffee grounds every day, too. The worms are much faster than those black plastic composters, but those work too --- they may smell a bit if you put in the katsuo, though. If you make dashi the easy, quick way, you can use the leavings to make second dashi, but after that it's toast. The method described here will leech out everything in one go, I'm pretty sure, so don't waste your time. Used kombu:

Compost it. You can compost everything left over from just about any stock, but dashi leavings are pretty rapid decomposers as compared to fish skin or chicken bones, for example. If you have a cool basement, try using red worms: you have a big plastic container with a perforated lid, and you put in the worms and some clean, moist earth and then your leavings. They like everything, especially melon rinds and other fruit, but will do wonders with dashi leavings. In about 6 months, you have beautiful black humus to grow things in. My worms are pretty active, because I feed them my coffee grounds every day, too. The worms are much faster than those black plastic composters, but those work too — they may smell a bit if you put in the katsuo, though.

If you make dashi the easy, quick way, you can use the leavings to make second dashi, but after that it’s toast. The method described here will leech out everything in one go, I’m pretty sure, so don’t waste your time.

]]> By: Peko Peko http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-858 Peko Peko Thu, 26 Jun 2008 04:09:08 +0000 http://kyotofoodie.com/?p=536#comment-858 Hi Nate, The other fish flakes often come in premium <em>dashi</em> making packs. They are not so rare. How long does it take <em>kombu</em> to decompose? I can see it taking a long time. Hi Madeline, Yes, we were quite fortunate to get to go behind-the-scenes! Hi Y, Many people mention that it seems a waste to just chuck the <em>kombu</em> after making the <em>dashi</em> and I am not sure if that is what happens to it. From my experience, after <em>kombu</em> has been used to make <em>dashi</em> or rice, it is nearly tasteless. It really seems 'finished' to me. Hi Nate, The other fish flakes often come in premium dashi making packs. They are not so rare. How long does it take kombu to decompose? I can see it taking a long time.

Hi Madeline, Yes, we were quite fortunate to get to go behind-the-scenes!

Hi Y, Many people mention that it seems a waste to just chuck the kombu after making the dashi and I am not sure if that is what happens to it. From my experience, after kombu has been used to make dashi or rice, it is nearly tasteless. It really seems ‘finished’ to me.

]]> By: Y http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-853 Y Wed, 25 Jun 2008 22:58:34 +0000 http://kyotofoodie.com/?p=536#comment-853 Great post. I love behind-the-scenes pictures. I've always wondered about used kombu as well - seems like such a waste to throw it out. Great post. I love behind-the-scenes pictures. I’ve always wondered about used kombu as well - seems like such a waste to throw it out.

]]> By: Madeline http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-852 Madeline Wed, 25 Jun 2008 20:38:30 +0000 http://kyotofoodie.com/?p=536#comment-852 That is so interesting about the water. What a privilege for you to be able to have had this experience. Very cool. That is so interesting about the water. What a privilege for you to be able to have had this experience. Very cool.

]]> By: Nate http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-851 Nate Wed, 25 Jun 2008 18:24:55 +0000 http://kyotofoodie.com/?p=536#comment-851 Wow, thanks for a great post on the process of making dashi. We only use bonito flakes when we make dashi at home. I wonder if we can find the other kinds of fish flakes around here. As for the used kombu, I normally toss it on our compost pile. Eventually it will break down and then go into our garden! Wow, thanks for a great post on the process of making dashi. We only use bonito flakes when we make dashi at home. I wonder if we can find the other kinds of fish flakes around here.

As for the used kombu, I normally toss it on our compost pile. Eventually it will break down and then go into our garden!

]]> By: Kyoto Foodie http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-619 Kyoto Foodie Sat, 17 May 2008 04:23:45 +0000 http://kyotofoodie.com/?p=536#comment-619 Hello Tess, From making rice or <em>dashi</em> at home, I sometimes feed my 'used' kombu to the dog. But, that made her throw up when she ate too much! So, maybe it isn't good for doggies? Again, I am going to ask Mr Inaoka next time I am over at Honke Owariya, but I think that 'used' <em>kombu</em> is 'done'. Hello Tess,
From making rice or dashi at home, I sometimes feed my ‘used’ kombu to the dog. But, that made her throw up when she ate too much! So, maybe it isn’t good for doggies?
Again, I am going to ask Mr Inaoka next time I am over at Honke Owariya, but I think that ‘used’ kombu is ‘done’.

]]> By: Tess http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-614 Tess Fri, 16 May 2008 17:47:05 +0000 http://kyotofoodie.com/?p=536#comment-614 I always wonder what to do with "used" kombu, too. Sometimes I've used it for tsukemono, but mostly it gets thrown out and it seems like such a waste. I always wonder what to do with “used” kombu, too. Sometimes I’ve used it for tsukemono, but mostly it gets thrown out and it seems like such a waste.

]]> By: Peko Peko http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-588 Peko Peko Sun, 11 May 2008 14:23:11 +0000 http://kyotofoodie.com/?p=536#comment-588 Hello CC, Great question. Frugality, conservation and economy are important values in Japan, and especially Kyoto, as Japan is not blessed with abundant natural resources. In the case of <em>kombu</em>, I think that after being used for <em>dashi</em> it is 'done'. I am not sure what Honke Owariya does with theirs but I will inquire. Hello CC,
Great question. Frugality, conservation and economy are important values in Japan, and especially Kyoto, as Japan is not blessed with abundant natural resources.
In the case of kombu, I think that after being used for dashi it is ‘done’. I am not sure what Honke Owariya does with theirs but I will inquire.

]]> By: CC http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-583 CC Sat, 10 May 2008 18:28:32 +0000 http://kyotofoodie.com/?p=536#comment-583 Can you still eat the Kombu that's cooked after? Throwing it out seems like such a waste. Can you still eat the Kombu that’s cooked after? Throwing it out seems like such a waste.

]]> By: PekoPeko http://kyotofoodie.com/learning-to-make-dashi-at-honke-owariya/#comment-560 PekoPeko Tue, 06 May 2008 13:08:16 +0000 http://kyotofoodie.com/?p=536#comment-560 Hi Lori, Thank you. I really want to find a Kyoto water expert to interview. Hi Marc, The powdered stuff is NG! Hi kat, Yes, we were fortunate that they let us in the door! I do like to consult an authority whenever possible! Ya'll come back now! Hi Lori,
Thank you. I really want to find a Kyoto water expert to interview.

Hi Marc,
The powdered stuff is NG!

Hi kat,
Yes, we were fortunate that they let us in the door! I do like to consult an authority whenever possible!

Ya’ll come back now!

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