A Dash of Dashi at Japan Society

A Dash of Dashi: The Secret to Umami at Japan Society

Details Date: March 12, 2019 iCal
Start: 12:00 AM
Japan Society (map)
333 East 47th Street
New York, NY 10017

A Dash of Dashi: The Secret to Umami

Travel via NYC Ferry to A Dash of Dashi at the Japan Society. If you’ve eaten Japanese food, you’ve almost certainly had dashi. Take NYC Ferry’s East River, Astoria, Soundview or Lower East Side (LES) route to East 34th St to taste some delicious Dashi. This broth is a fundamental element of Japanese cooking, imparting that elusive umami quality to many beloved dishes, from home cooking to haute cuisine. Kombu (kelp), shiitake mushrooms, katsuobushi (dried bonito)—so many flavorful ingredients can be the base for this simple yet essential broth. At this talk, Chef Mitsuru Kita, Japanese food consultant and owner of Cook de Kita LLC, discusses dashi flavor profiles, ingredients and cooking tips.

Kombu Dashi (kelp)
Katsuobushi & Kombu Dashi (dried bonito & kelp)
Shojin Dashi (shiitake, kombu & soybeans)

Each dashi is made with the highest-quality kombu from Hokkaido.

This program will be presented in Japanese with consecutive interpretation in English.

Click here to discover more fun and exciting things to do along our NYC Ferry routes.