Food Commodities 30

Hondashi

 HONDASHI^® is made from a smoked and dried fish called the Bonito, also known as Skipjack Tuna.  It is a fast-swimming, active fish in the tuna family. In a Bonito's lifetime, it swims enough to circle the earth 20 times. Low in fat and high in protein the Bonito is perfect for making a healthy base of all cuisines.



What is Hon Dashi?

26MAY

Do you ever get the feeling that chefs leave out their secret ingredients when they publish their recipes? Or perhaps you bought the cookbook at the restaurant but even when you follow the recipes exactly, they come out short of what you tasted at the restaurant? I would hazard to say that it is not so much that the ingredient is secret. Rather, its probably just hard to come by. Hon Dashi is one of those inconvenient ingredients, since its not widely available outside of Asia. In my own recipes, I will usually just insert something generic like chicken stock cube even when I would actually be using Hon Dashi pellets.

Well enough of that. I guess It will be better explain what ‘Dashi’ is first. Dashi is a primary stock usually made from dried kelp (Konbu) and dried skipjack tuna (Bonito). It is used everywhere in Japanese cooking, and you can think of Dashi as the equivalent of bouillon in classical Western cooking.  How the stock is prepared is not crucial for our purposes, as all you need to know is you can make Dashi yourself by simply adding Hon-Dashi pellets to hot water. Please note that the ‘standard’ Hon Dashi does not contain the kelp component which makes it more flexible. You can use it on its own, boil it with Konbu, or use any other kind of vegetable to give it its second layer of flavour.

this scallop version is harder to find but works better as a generic seafood stock

‘Hon’ by the way means ‘the real thing’, which be believe is a well deserved prefix. In addition to having a salty taste as one would expect from stock, Hon Dashi boasts a unique sweet and mildly smoky undertone. You can practically use it in any recipe which calls for chicken or vegetable stock since it isn’t fishy. In fact it doesn’t even taste of  fish. There is also a newer variety of Hon Dashi made from dried scallops (conpoy) instead of bonito and it merits mention here. This scallop version has an intense shellfish flavour which is perfect for enhancing seafood dishes like Bouillabaisse and Seafood Risotto.

In humble opinion, stock made from Hon Dashi is superior to any other type of instant stock that have come across. Why does Hon Dashi have such a wonderful taste?  it’s because of the double desiccation used in its manufacture. This is how the imagine it must be made: The key ingredients (i.e. the tuna or scallops) are first salt dried once over a long period, then rehydrated in boiling water to form a bullion. The solids are finally removed and the liquid is then re-dehydrated into pellets. This process extracts and removes the fishiness that sets in quickly when seafood is harvested, leaving a natural sweetness that is otherwise hard to isolate.

If you have the opportunity, do try using Hon Dashi stock in your cooking. Its perfect for making soups. You can actually use it even if no stock is called for, as they come in small pellets instead of cubes. Try sprinkling on a pinch in place of salt. Either way, you will be adding that special hint of a flavour that will keep your dinner guests guessing as to what your secret ingredient is.

This variety contains kelp, which is what many consider to be the complete dashi.

How to Used 

HONDASHI^® is a versatile seasoning. It is used for Miso soup, noodle soups, meat and vegetable stew, stir-fried noodles, dipping sauce for tempura, the Japanese rolled omelet, and fried rice. HONDASHI^® is the base of most of your favorite Japanese dishes.
 Dashi is the most important flavor of Japanese food and it's used in many different dishes, and you can use this instant version or make it from scratch with katsuobushi. To make dashi using this product, simply add to boiling water and stir (1 tsp Hon Dashi to 1 cup water). As a variation, use the liquid in which dried shiitake mushrooms had been soaked. Sometimes translated as “broth,” dashi is actually much more. It’s not only an essential ingredient for literally thousands of Japanese dishes, it’s also a deliciously creative way to add irresistible flavor to foods while reducing sugar and salt content. Have you ever had the feeling that some flavor is missing, but you don’t know what it is, or what to add? Try adding a little Hondashi. We offer the best quality Ajinomoto brand. Ingredients: salt, monosodium glutamate, lactose, sugar, dried bonito powder, disodium inosinate, bonito extract, yeast extract, disodium succinate. Product of Japan.

Few questions about HONDASHI^®

Why is HONDASHI^® expensive (more expensive compared with other stocks)?

 Because HONDASHI^® is made with the highest quality Bonito.

Should we refrigerate HONDASHI^®?

Yes, refrigeration is recommended to maintain the best flavor.

Is HONDASHI^® used in other countries?

Yes, Korean, China, Taiwan, and USA just to name a few. In recent years, HONDASHI^® has been gaining popularity in all Asian countries.

When should we add HONDASHI^®?

To attain the finest flavor from your ingredients, add HONDASHI^®towards the end of preparation.

Does HONDASHI^® contain MSG?

Yes, HONDASHI^® contains MSG. MSG is made from corn, sugar cane or tapioca. MSG is made by fermentation similar to the way Yogurt, Soy Sauce, and Cheese is produced.

Is HONDASHI^® gluten free?

 Yes, it is.

Is HONDASHI^® fat free?

No, it is not. It contains a very small amount of fat.

Is Bonito that is used in HONDASHI^® wild caught?

 Yes, it is.



Sources
@ www.hondashi.info/faq.aspx
@https://kobikitchen.wordpress.com/2010/05/26/what-is-hon-dashi/
@ https://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B0002YB40O