Dashi SomRie 1 ~ 3th grade course, held one after another! Click here for details
Dashi-Soup Academy
Homemade soba soup
Can you make it?
How to make authentic soba soup
Soba soup is the unsung hero that enhances the deliciousness of soba.
Each shop has its own secret recipe,The manufacturing method is not generally known.
Of course, if you search Youtube or the internet, you can find a lot of information, but in order to actually use your sense of taste and know the timing and tricks,The best way to learn directly from an expertis.
There are many soba-making classes in the world. However, even if you know how to make soba noodles, the current situation is that there are many people who are not good at tsuyu. Even if you can make delicious soba noodles, it is a waste if the sauce is not delicious.
So, at the Dashi Sommelier Academy Held a special course specializing in soba soupdoing.
What can you learn?
繁盛店の味の特徴やだしの特徴を味覚センサーを利用した視点から、理解することができます。
1.節類の違い
2.繫盛店の味の特徴とは
3.コク味を上げるには
4.雑味も大事
5.だしのマッチング
6.だし感と減塩
Dashi and Kaeshi
mix and balance
The colorful world of soba
You will learn how to prepare the basic dashi for soba soup and how to make kaeshi. While tasting, you will learn in depth about how to make soup stock unique to soba and how to make it.
The key to a delicious soba soup is the balance of umami, sweetness, and saltiness. I will tell you how to strike that balance from a professional point of view.
The approach is different for tsuyu for zaru soba and tsuyu for warm soba. At the same time, we will tell you about a variety of dishes centered on tsuyu, such as duck soup and soba tsuyu arrangements.
what kind of person is the teacher?
Kenjiro Ueno
Marusaya Co., Ltd. Sales Manager
A professional among professionals who eats famous soba restaurants in Tokyo and proposes dashi stock to professional soba restaurants. Marusaya is one of the leading katsuobushi manufacturers in Tokyo that wholesales to Azabu Juban Sarashina Horii and Okina Soba. You can learn about the mainstream of soba soup that has been around since Edo, using not only katsuobushi, but also dried mackerel and soda-bushi.
