Dashi, katsuobushi and kombu, July 2009 (35 images)

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Dashi stock is one of the basic ingredients of Japanese cooking and rich in umami. The most common kind of dashi is made from katsuobushi (dried bonito flakes) and kombu (kelp).
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Entrance to "Tsukiji Tamura" Japanese restaurant, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Preparing kombu, the first stage of making dashi, at "Tsukiji Tamura" Japanese restaurant, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant preparing dashi using katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Tamura Takashi owner of "Tsukiji Tamura" Japanese restaurant, tastes some freshly prepared dashi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant, with a box of katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant, holding two kinds of katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant, holding unprepared and shaved katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.

  • Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Katsuobushi, Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Katsuobushi broken in half to show the hard ruby-red interior, Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Katsuobushi. The fish has been smoked, hence the charred appearance, Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Katsuobushi. Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Several kinds of katsuobushi on sale at Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Katsuobushi. Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • A machine to produce katsuobushi shavings at Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Suita Hiroyuki, CEO of Suita Shoten kombu shop, holding some kombu, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • An employee operates a machine to produce katsuobushi shavings at Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.

  • Suita Hiroyuki, CEO of Suita Shoten kombu shop, holding some kombu, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Suita Hiroyuki, CEO of Suita Shoten kombu shop, holding some kombu, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Entrance to Suita Shoten kombu shop, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Kombu on sale at Suita Shoten kombu shop, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Kombu on sale at Suita Shoten kombu shop, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Kombu on sale at Suita Shoten kombu shop, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Kombu at Suita Shoten kombu shop, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Several different kinds of kombu at Suita Shoten kombu shop, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Weighing kombu on a set of scales at Suita Shoten kombu shop, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

  • Several different kinds of kombu at Suita Shoten kombu shop, Tsukiji, Tokyo, Japan, July 23, 2009. Suita Shoten sells five kinds of kombu, including top quality ma-kombu from the coast near Hakodate in Hokkaido.

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