Kelp Coating Gives Richness, Japanese Touch To Venison Dish

Kelp coating gives richness, Japanese touch to venison dish

Tadashi Michino immerses himself fully in his ideas while creating each dish and has earned the trust of his fellow chefs.

However, Michino, 64, chef of Michino Le Tourbillon, a French restaurant in Osaka, lost his way and went through tough times in his 50s.

Can't Help But Put The Kelp In A Minestrone

Can't help but put the kelp in a minestroneJapanese “dashi” cooking stock is one of the pillars of Japanese cuisine, but it also goes very well with Western-style dishes.
“Kelp stock (dashi) isn’t intrusive and forms the base of the flavor. So when used in Western dishes, it does not turn them Japanese,” says Junichi Doi, 41, the fourth-generation proprietor of Konbu Doi, a well-established store selling dried kelp in Osaka's Chuo Ward.

Dashi Made From Kelp Brings Savoriness To ‘takoyaki’

Dashi made from kelp brings savoriness to ‘takoyaki’Located on the Karahori shopping street south of Osaka Castle, Konbu Doi has been selling dried kelp since 1903.
Junichi Doi, the fourth-generation proprietor of the shop, has been offering lessons showing “Japan’s best way to make dashi stock” every month since 2007. The 41-year-old held the 93rd class in October.

Miso-flavored Stir-fry Of Kelp And Squid

Miso-flavored stir-fry of kelp and squidAlthough kelp cannot be harvested in the warm seas of Okinawa, it is heavily utilized there, but as a food item and not used to make stock.
During the Edo Period (1603-1867), kelp produced in Hokkaido was brought to the Ryukyu Kingdom via the Satsuma Domain, what is now Kagoshima Prefecture, and some was exported to China from Ryukyu. Kelp is said to be embraced by Ryukyu cuisine due to its good chemistry with pork.