TRUE FLAVOURS

KATSUO-BUSHI

Katsuo is skipjack tuna or bonito. While a classic European fish stock would call for white fish, this member of the tuna family is one of two key ingredients in dashi, the stock that adds umami to Japanese cuisine. The fillets are dried and smoked until they are as hard as blocks of wood, then shaved on a plane. The very fine shavings increase the surface area and flavour. As well as infused for dashi, it can also be used as a dry seasoning for topping

tofu, vegetables or okonomiyaki (savoury pancake) where the rising heat causes them to curl and flicker as though the dish is alive

and dancing.

KONBU

Konbu is the Japanese name for kelp, which is the other key ingredient in the marine infusion that is dashi. Kelp is an important part of the

marine ecosystem and it is rich in naturally-occurring glutamates. Kelp is a large, thick

and robust type of seaweed, traditionally dried on pebble beaches, then folded or cut

into manageable lengths.

YUZU

Yuzu is a Japanese citrus fruit which has a unique aroma combining elements of lemon, limes, mandarin and grapefruit. Its juice adds a bright citrus note to salty-sweet soy sauce

in ponzu sauce which is often served with sashimi. Its zest can be used to add fragrance to light soups or fermented with chilli and salt

to make a condiment called yuzu-koshō.

WASABI

Wasabi is a pale green rhizome first documented as an indigenous Japanese food more

than 1,000 years ago. Long-life powdered wasabi contains as little as 1 percent wasabi, relying instead on horseradish, mustard and food colouring to mimic the nose-tingling fire. Its pairing with sushi and sashimi is thought to have been for its antibacterial properties rather than its flavour, but it is also used as a seasoning for soba noodle dipping sauce, tofu

and wasabi peas.

SHISO

Also known as Perilla, shiso is a Japanese herb related of the mint family, but has a fragrance that is hard to compare. The leaves have distinctive saw-toothed edges and can

either be green or deep ruby, verging on purple. Shiso is commonly used as a garnish for sushi but too often left uneaten. It can also be dried to make a condiment called furikake to sprinkle on rice, infused into dressings or dipped in tempura batter and fried until crispy.