Kitchen6 min read
Vegetarian Dashi: Kombu, Shiitake and the Science of Umami Broth
How to make vegetarian dashi from kombu and dried shiitake: cold-brew and hot methods, the glutamate-guanylate synergy, and what to cook with it.
Sofia Andersson ·
#broth
4 articles
Kitchen8 min read
Kelp Broths Beyond Dashi: Stocks, Ramen Bases and Sipping Broths
Take kombu beyond dashi: gentle kelp extraction as the backbone of ramen, Korean soups, Western sauces, grain pots and a genuinely good sipping broth.
Sofia Andersson ·
Kitchen9 min read
Seaweed Stocks and Broths: Building Depth Beyond Dashi
How to make seaweed stocks beyond Japanese dashi — Western vegetable broths, shellfish-kelp broths and ramen bases, with freeze-concentrates for the freezer.
Sofia Andersson ·
Kitchen9 min read
Seaweed Teas and Broths: Sipping the Ocean, Sensibly
Kombu cha, kelp broths and seaweed sipping cups: recipes, extraction science, iodine limits and which species belong in a mug and which don't.
Sofia Andersson ·