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In Japanese food, dashi is the magical ingredient. It’s in almost everything and made out of bonito fish (katsuobushi). Vegan in Japan? You’re near doomed although there is a seaweed version (kombu dashi) that’s gets used as well, often in tandem with the bonito version. This ingredient is almost not considered as a meat related product. It’s just the starting point and from there, it’s off the cooking. I grew up with it and I now use it. It’s even in miso soup. LA Times covers it. (LA Times – Dashi)  
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