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  • Introducing Japanese culture -Traditional culture- Dashi / Umami Seasoning

  • 日本の文化を英語で紹介 〜日本の伝統文化〜「だし・うまみ調味料」
  • By: 講談社
  • Narrated by: Jamie Reed
  • Length: 1 min

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Introducing Japanese culture -Traditional culture- Dashi / Umami Seasoning

By: 講談社
Narrated by: Jamie Reed
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Summary

An ingredient that is always used in making dishes like clear soup, broths for soba and udon, and in cooking vegetables and fish is dashi.

吸い物をはじめ、そばやうどんのつゆ、野菜や魚を煮炊きする際に使用されるのが、だしです。
昆布や鰹節、干し椎茸などを煮て作るだしは、和食の基本と呼ばれます。だしの良し悪しが、料理の味を決めると言っても過言ではありません。
だしは江戸時代に全国に普及しましたが、その際、主に関東では鰹節、関西では昆布が好まれました。
だしのおいしさの元となるのが、うまみと呼ばれる成分です。うまみは、1908年に日本人研究者が発見し、今では「UMAMI」として世界共通語になっています。
このうまみ成分を抽出した調味料が、うまみ調味料です。鰹節や昆布からだしを取るのは時間がかかるため、忙しい現代人にとって、うまみ調味料はとても重宝されています。
©2017 KODANSHA　
English
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