Dashi is the Japanese stock which gives many dishes their characteristic Japanese flavour. Our Dashi recipes are made with Kombu (dried edible Kelp) and Katsuobushi (dried Bonito flakes). There are several different types of Dashi, including the vegetarian Kombu Dashi and Shiitake Dashi. Kombu has been designated as the 5th flavour, known as Umami.
Kamaboko Fish Cakes are made from Surimi, a puree of white fish pressed into the traditional Kamaboko loaf shape and then cooked. Kamaboko are normally tinted white or pink but can have patterns or pictures inside. The texture of Kamaboko fish cakes is firm and rubbery. Japanese in origin, but now available worldwide, Kamaboko are usually sliced and eaten cold with various dips but are also popular in soups and noodle dishes.
This recipe for Teriyaki Salmon combines 2 of our favourites, Teriyaki Sauce and wonderfully moist and firm pink salmon. For the Teriyaki Salmon you can use salmon steaks or boneless salmon fillets. Be careful not to overcook the salmon or it will become dry. The salmon is ready when it flakes easily with a fork