Dried kelp (kombu / laminaria)

The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.

Quick pickled cucumbers (pickles) with wine vinegar and seaweed is an author’s recipe that combines the freshness of cucumbers, the spiciness of spices, and the subtle sea flavor of seaweed. This pickling method has its roots in gastronomic experiments, blending traditional techniques with innovative ingredients. The result is a crunchy and aromatic product that perfectly complements meat and fish dishes, serves as a standalone snack, or is added to salads. The taste of these pickles is layered: the sweet-sour vinegar note, a slight bitterness from turmeric, spicy hints of garlic and herbs, along with the iodine freshness of seaweed create a harmonious combination. The convenience of the recipe lies in its speed—within a couple of days the cucumbers are ready to eat, delighting with their rich flavor.

Dashi broth is the foundation of Japanese cuisine, giving dishes an umami flavor – deep and rich taste. Its history goes back centuries when the Japanese first began using seafood to make broth. Dashi has a mild salty taste with light notes of ocean freshness. It pairs perfectly with miso soup, udon noodles, sauces, and stews, enhancing their flavor and aroma. It is made from dried anchovies and kelp, giving the broth a delicate texture and a hint of weak green tea color. This is not just broth – it is the heart of Japanese gastronomy.

Fried noodles with tofu and vegetables in teriyaki sauce is a vibrant example of Japanese cuisine, combining a delicate balance of flavors and textures. The dish incorporates traditional cooking methods where the technique of frying in hot oil plays an important role. The noodles soaked in aromatic teriyaki sauce become rich and caramelized, while the fried vegetables and tofu add freshness and tender density. Dried seaweed brings a marine note, giving the dish a unique depth of flavor. This dish is often prepared at street stalls in Japan, and its versatility allows for recipe adaptation to any preferences. Fried noodles with tofu and vegetables are perfect for both a light dinner and a nutritious lunch, delighting with their richness and balance.

Dashi is the foundation of Japanese cuisine, a clear and fragrant broth that gives dishes a unique umami flavor. Its history dates back to ancient Japan, where dried seafood was used to create rich flavors. This broth is made from dried anchovies and kelp, giving it softness and depth. Dashi is a key ingredient in soups, sauces, and even tempura, enhancing their taste. Its subtle sea aroma makes it an ideal base for many Japanese dishes. The simplicity of preparation allows for an authentic flavor in just a few minutes, and its freshness lasts for several days. It combines tradition and craftsmanship, making it an indispensable element of Japanese gastronomy.