Sooooo… can anyone within the sound of my voice tell me what these ratios mean? These appear on a bottle of dashi sauce. Dashi is a soup stock used in many Japanese dishes. Our interest lies in the making of miso soup.
Japanese label from our dashi liquid
Written By: brian
-
Sep•
04•07
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Basically, it’s telling you the ratio for your dashi concentrate to water for making several common Japanese dishes.
Here’s my clumsy translation:
ã”使用方法 (goshiyouhouhou – instructions)
æ–™ç†å (dish name)
白ã ã—：水åˆã¯ãŠæ¹¯ã€€(dashi : water or hot water)
ãŠå¸ç‰© (osuimono – clear soup)
ã ã—å·»ãåµ (dashi maki tamago – rolled up cooked egg)
煮物 (nimono – food cooked by boiling or stewing)
ã†ã©ã‚“ (udon noodles)
ç‚Šãè¾¼ã¿ã”ã¯ã‚“ (takikomi gohan – rice seasoned and cooked with various ingredients)
1åˆå½“ã‚Š30cc – (about two tablespoons per portion to taste)
Basically, it’s telling you the ratio for your dashi concentrate to water for making several common Japanese dishes. Here’s my clumsy translation: ã”使用方法 (goshiyouhouhou – instructions) æ–™ç†å (dish name) 白ã ã—：水åˆã¯ãŠæ¹¯ã€€(dashi : water or hot water) ãŠå¸ç‰© (osuimono – clear soup) ã ã—å·»ãåµ (dashi maki tamago – rolled up cooked egg) 煮物 (nimono – food cooked by boiling or stewing) ã†ã©ã‚“ (udon noodles) ç‚Šãè¾¼ã¿ã”ã¯ã‚“ (takikomi gohan – rice seasoned and cooked with various ingredients) 1åˆå½“ã‚Š30cc – (about two tablespoons per portion to taste)
Thanks! Want to wager a guess as to what to use for miso soup? I’ve been experimenting with different concentrate:water ratios.
Last night I used 2oz:20oz (1:10) and it seemed to hold up OK, but maybe I want to be closer to 1:6 like udon noodles.
I’m not sure I follow the last line, either, re the 33cc’s.
Thanks! Want to wager a guess as to what to use for miso soup? I’ve been experimenting with different concentrate:water ratios. Last night I used 2oz:20oz (1:10) and it seemed to hold up OK, but maybe I want to be closer to 1:6 like udon noodles. I’m not sure I follow the last line, either, re the 33cc’s.
Oh, missed one line:
茶碗蒸㗠(chawan mushi – a savoury steamed egg custard)
also, a better translation for that last line:
1åˆå½“ã‚Š30cc = 30cc (2 tablespoons) of dashi for 1 cup of rice.
Another thing I missed – 白ã ã— is shiro (white) dashi. I’ve never heard of this kind of dashi before, but it seems like it’s just dashi made with a light-colored soy sauce and shiitake mushrooms.
I usually make dashi from a powder instead of a liquid concentrate, so can’t help you with ratios. But, yeah, use a stronger concentration if that suits your taste!
Oh, missed one line: 茶碗蒸㗠(chawan mushi – a savoury steamed egg custard) also, a better translation for that last line: 1åˆå½“ã‚Š30cc = 30cc (2 tablespoons) of dashi for 1 cup of rice. Another thing I missed – 白ã ã— is shiro (white) dashi. I’ve never heard of this kind of dashi before, but it seems like it’s just dashi made with a light-colored soy sauce and shiitake mushrooms. I usually make dashi from a powder instead of a liquid concentrate, so can’t help you with ratios. But, yeah, use a stronger concentration if that suits your taste!
Hi I’m Japanese! You got the right person here.
1åˆå½“ã‚Š30cc means, dashi 30cc for 1 cup of rice. When you cook takikomi gohan, simply add 30cc of this dashi for 1 cup of rice. Don’t forget to add water too. Usually there is an instruction about “how much water you need” inside of rice cooker bowl. I use rice cooker called zojirushi. This does everything, and I can’t live without it!
When I make miso soup, I normally use hondashi instead of shirodashi. For me, shirodashi is kinda too week flavor. This shirodashi is perfect for osuimono(clear soup) which is different from miso soup.
Good luck!
Hi I’m Japanese! You got the right person here. 1åˆå½“ã‚Š30cc means, dashi 30cc for 1 cup of rice. When you cook takikomi gohan, simply add 30cc of this dashi for 1 cup of rice. Don’t forget to add water too. Usually there is an instruction about “how much water you need” inside of rice cooker bowl. I use rice cooker called zojirushi. This does everything, and I can’t live without it! When I make miso soup, I normally use hondashi instead of shirodashi. For me, shirodashi is kinda too week flavor. This shirodashi is perfect for osuimono(clear soup) which is different from miso soup. Good luck!