...

WELCOME to the archives at KANSHAcooking

Links to previously posted material can be found below.

Lesson One: Boosting Flavor in the Kansha Kitchen
 
NOTE: the stocks and concentrate information is combined in a single document

Basic Kelp Stock (recipe on page 75) Kombu Dashi

Vegan Soy Concentrate (recipe on page 131)  ShōjinTsuyu no Moto

Secondary Stock (recipe on page 131) Niban Dashi


Snob Soup (named explained below) Osumashi [bonus recipe]

The key to boosting flavor in Japanese vegan cookery is simple-to-make, deeply-flavored, dried (land and sea) vegetable extracts. The most basic is a cold-water infusion of kelp (kombu). In addition, a make-ahead seasoned soy concentrate, enhanced by the addition of dried shiitaké mushrooms, will improve flavor and speed meal preparation. And, in this lesson, the secondary stock is put to use in making a clear broth, a bonus recipe not found in KANSHA. 

I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes above. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work.To further teaching goals, I may post some of the feedback to this site, adding my commentary.



     sticks of ma kombu kelp                                   dried shiitaké mushrooms

shiitaké & kelp in water to make stock                 soy-stewed shiitaké & kelp strained

The Language of Food


お澄まし

Snob Soup

Osumashi (Clear Broth)


The Japanese word sumasu  澄ます is the root word of osumashi (the “o” or  is an honorific prefix used in many names). Used to described water or soup, sumasu refers to “clarity.” Used to describe people, or rather a person’s attitude, the same word takes on a different meaning: “affected, stuck up, putting on airs.” In looking to create a distinctive name for this broth, I combined the two: Snob Soup