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Dashi

trev_teich

So, I'm making dashi for a part of a recipe. I have a couple questions. What exactly is it about water that is high in calcium carbonate that stops the kombu's glutamic acid from being extracted? Another question along the same lines is, what is it about 140F water that makes it optimal for the process? Lastly, dose anyone know of a vendor that sells rishiri kombu?

Thanks,

Trevor

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Comments

ren_74229

@Trevor With regards to miso paste...my suggestion is to try as many as you can, and not just the japanese stuff. Quite a few cultures make fermented bean pastes and it's worth exploring. Maybe not quite as large as the worlds of other fermented liquids, but there is a huge variety of stuff out there.

trev_teich

Also, dose anyone have any opinions on miso paste?

trev_teich

Thanks @Chris. I've reached out to some chemists and am waiting on replies. I was looking at True World Foods on the Kombu, but I will have to call the directly.

Chris_Young_80640

I have done tastings of this and agree that high calcium content makes for a poor quality dashi. And Murata's technique of cooking the konbu for an hour at 140 °F definitely makes a difference, but I don't know of any definitive science in this area.

I know that the coffee guys are very familiar with the roll of mineral content on flavor extraction, so maybe @jimseven can contribute his thoughts?

When you play with temperature, what you're really doing is adjusting the balance between how much of the many things you're extracting. So Lower temperature extraction just seems to favor extracting more of things that taste nice versus things that aren't as delicious.

Not sure about a supplier, we can easily get it a Uajimaya in Seattle.