Link: Making miso soup…
Jay Rayner offers up this interesting video on how to make miso soup, with the head chef of Roka (side note – must make a visit to this place!). A few things struck me, armed with my limited knowledge of Japanese cuisine. Firstly that the chef makes his dashi using bonito flakes and shiitake. I had always understood that konbu (kombu) – kelp seaweed – was the standard ingredient of dashi and a key source of umami in the finished dish. Secondly the chef states that kezurikatsuo (flakes of katsuobushi – made from dried, smoked bonito) are widely available. However I’ve yet to find a decent source of bags the size he has in his kitchen. Can anyone help?