Jon Sheer

Posts by Jon Sheer :

05.16 Basic Kombudashi

Kombudashi (broth made from kelp) forms one of the pillars of Japanese cuisine and is used as the basic flavoring in a variety of dishes such as miso-shiru. It's extremely easy to make and provides an umami boost to anything it's added to. While there are several methods for making dashi, here we'll introduce one of the easiest ways as recommended by the kombu experts at Suita Shoten in Tsukiji.

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05.16 Japanese Knives: Masterpieces of Form and Function

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05.16 Five Things to Do in Tsukiji After You've Visited the Fish...

While the Tsukiji district of Tokyo is world-famous for being home to world’s largest fish market (well over 700,000 metric tons of fish trade hands every year!), it also offers an abundance of stores, restaurants, and markets selling everything from seaweed to flowers. And while the fish mAarket operations are planned to be relocated further down the Sumida River to Toyosu in November 2016, many ...

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05.16 Katsuo-bushi: A Powerhouse of Flavor in Japanese Cuisine

Katsuo-bushi (鰹節, dried bonito flakes) forms a backbone of washoku, providing an umami supercharger to all kinds of dishes ranging from dashi to okonomiyaki thanks to the presence of inosinic acid, which exerts a synergistic flavor-enhancing effect on things like the glutamic acid found in konbu and soy sauce. It’s made by boiling the body of a bonito tuna after removing the head and insides for a...

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05.16 Nori, the Dried Seaweed That’s Delicious in Any Form

Tomohiro Ugai, the super-friendly and popular owner of Hatoya Noriten

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05.16 Kombu, the Kelp Every Broth Needs by Jon Sheer

Just about everyone in the world who’s ever eaten at a Japanese restaurant is familiar with miso-shiru, the soybean-based soup synonymous with Japanese food. Likewise, most people can probably surmise what one of the main ingredients is given that it’s in the name, but maybe not so many are aware that the dashi (broth) component of the soup is actually made from kombu, an edible kelp that is indis...

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