Ingredients
3 inch sq cooked kombu
3/8 pt katsuobushi (cooked)
2 pt cold water
3 tbsp pre-flaked katsuobushi
Directions
The Kombu and the Katsuobushi may be taken from the Ichiban Dashi
recipe. Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in
a medium sized saucepan and bring to boil. Add all Katsuobushi,
reduce heat and simmer for 5 minutes. Strain out Kombu and
Katsuobushi, discard Kombu and Katsuobushi. Can be kept at room temp
for 8 hrs or refrigerated for
2 days.
Servings: 1 servings
Niban Dashi (Japanese Vegetable Stock) Recipe brought to you by Recipe Ideas
Categories: Japanese; Soup; Vegetable
The History of Recipes
It is possible to read the history of written recipes back into the far past, at least as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, these, old cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to historians are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created a number of documents describing recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, main course and dessert, a very modern way of dining. Additionally, he informs us how the ancient cooks made use of a wide range of spices and herbs, including some that we all recognise like bay, mint and dill. Later, we have two interesting books which date from the 14th Century - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that we all know today, but instead descriptions of the types of food on the menus of the upper classes of those days. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new herbs and spices led to an increase in publications on food, most of which are kept safe in private collections. By the time we get to the 1900s, cooking publications were in high demand, mostly due to more people being able to read, people having more leisure time and having more money. The arrival of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Niban Dashi (Japanese Vegetable Stock) recipe.
