"Dashi remains unfamiliar to most French and American……" — Nobu Matsuhisa

Dashi remains unfamiliar to most French and American cooks, who tend to… - Nobu Matsuhisa
"Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes."

Nobu Matsuhisa

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