This classic Japanese side dish highlights how a good dashi can completely transform simple ingredients. Using a high-quality dashi sachet brings a clean, layered umami that elevates the natural sweetness of spinach and the richness of nuts—without the need for heavy seasoning. Method 1. Toast a handful of walnuts in a dry pan over medium heat for about a minute, until fragrant. Roughly chop, then grind using a mortar and pestle until finely crushed. 2. In a bowl, combine the ground walnuts with dashi (prepared from a premium dashi sachet or liquid stock), sugar, mirin, and soy sauce. Mix until smooth. If the dressing is too thick, loosen it gradually with a little water or extra mirin until it reaches a creamy consistency. 3. Blanch the spinach briefly, then transfer ... Continue Reading
Japanese dashi
Why most Miso Soup Tastes Flat — And How Proper Dashi Changes Everything
Let’s clear something up. Miso soup is not just miso paste dissolved in hot water. In fact, I recently came across a market stall serving miso soup exactly like this—just miso dissolved in hot water. Unsurprisingly, it was simply salty. Flat. One-dimensional. Missing something. That “something” is what the Japanese have understood all along: Dashi. Think of Dashi as the Soul of the Soup If miso is the flavour (like the tomato in your tomato soup), then dashi is the foundation. It’s the equivalent of a beautifully made stock in Western cooking —the quiet backbone that makes everything else shine. But here’s the part many people get wrong: 👉 Dashi is the main source of umami in miso soup—not the miso. Miso brings saltiness, body, and character. Dashi ... Continue Reading