Nice to meet you, the manager of "Dashi Asobi" "Motoki Maru".
Literally "play" as in " dashi soup while continue to play with," " dashi soup or know the deep world of" actually " dashi soup was go or try to cook using", that in the article the activities originating I think so.
My motto and my blog opening opportunity
I am mainly doing work that freely accepts web-related production work.
I have had a desire to create my own work while I have a lot of work to consign.
Originally I worked as an employee of a web production company, but the reason for independence was that kind of feeling.
However, I am not concerned about myself as "ambition to accomplish a big work", but as a human being who "dislikes company" to make a company organization, I was not interested at all.
So, I decided to launch something blog media because I want to set up work that I can do alone as far as I can.
When considering the theme of blog media, there were various ideas, but I chose to focus on "food" as a subject that I like to be inclined to passionately.
In such a case, I encountered a certain "Dashi shop" and the feeling that I wanted to explore the deep world of "Dashi" came to my eyes.
So I opened this blog by saying "Let's blog, including the process of knowing Dashi soup."
A world of deep Dashi
I set up such a blog, but myself was a person who cooks only occasionally.
So those who cook every day, such as chefs and housewives, are not far from knowledge of how to use dashi soup .
Recently, it became my mind to "know more about Dashi" and it was the first time I tried soup stock with "kombu" and "bonito".
I am about to take the first step of such a soup stock world, but I am already surprised by the depth of dashi.
Until now, when making miso soup, I made it at dashi soup of "Ajinomoto", but in fact "kombu" and "bonito" at dashi soup is taken, it became "miso soup" which makes you feel completely different firm taste.
I think that the predecessors often came up with such a method and developed it.
Konbu and bonito are also seafood, but after being harvested, they become "kelp dashi soup " and "bonito" after each endless process.
Before entering our mouth, there are lots of know-how to use that dashi soup for cooking.
The processes and know-how related to these dashi soup have been accumulated over the years by the predecessors.
There must be a culture that cherished the forerunners, and there was a drama.
It is a culture of "Japanese food", it is a part of the culture of "Japan".
I would like to touch even the slightest deepness of dashi.
I will convey Dashi
As logistics develops, food culture has become diverse.
In addition, various kinds of recipe information are transmitted through the Internet.
There are many goods and recipes already using dashi soup not only in Japan, but also overseas.
Just the other day I was impressed that overseas journalists drinking dashi soup PET bottles at SNS, "Are you spreading so far?"
There are also such facts, but there seems to be a reality that the production volume of kelp which is the raw material of dashi soup is decreasing.
It is a dashi soup that has become an ordinary existence in Japan, but I feel that there are times when opportunities to use dashi soup has not increased due to diversification of food culture.
Along with that, people involved in kelp fishery are also decreasing due to successor problems? And it is not difficult to imagine.
That does not mean that the dashi soup will not go away from the world, but the balance between demand and supply is important.
Based on the fact that the Japanese market is not going to be bigger now, people who are going to know more about dashi soup broths are people from overseas. Although I do not think that it was such a big thing that I myself played a big role there, I want people from overseas to know the world of dashi soup , so please send me this blog post in multiple languages in the future I think that I should go.
Play in Dashi, knowing culture
I am planning to use myself "soup stock" on this blog on the theme of Japanese soup stock called "Dashi" on the theme of "Japanese soup stock", I would like to know more about Japanese culture.
Although we do not know much about Japan's delicious food, culture, climate, people's drama, which you can see through Dashi soup, I really want to tell you that "There is such a story."
I hope that not only domestic people but also overseas people will have the opportunity to feel the culture of "Dashi" by touching that information.
And I want people from all over the world to know the culture of "Japanese dashi soup ".
I want you to feel that deep taste.
With that kind of thought, I would like to do this blog.
