~Dashi as usual~

・Return the kelp with water. ・Keep it on high heat and keep it at 70°C for 1 hour. ・Take out the kelp and put it on the fire again to remove the kelp's slime and scum. When the temperature has dropped to a certain degree, add the bonito flakes to the bowl. ・ After boiling for 2 to 3 minutes, strain this and squeeze out the soup stock.
・Use a brush to quickly remove the dirt and leaves on the surface.・Keep the inside of the umbrella wet with water with your fingertips while gently removing the dirt.・Wipe off the water with a squeeze and remove the stones. *If there is a hole that has been eaten by insects up to this point, it seems that insects will come out by exposing it to saline (^^)
Let's use those things for finely chopped dishes and use them for cooking.・For the grilled matsutake mushrooms, just make a small cut.※The style to split by hand just before baking.・For the soup, just slice thinly. Just thickly slice it ~ cooked rice ~
・Dashi: Liquor: Soy sauce = 20:1:1 Prepare a seasoning solution *Since the salt content is quite refined, if you want to make the taste a little more, add salt little by little and add "thin miso soup"・If you add the seasoning liquid to the washed rice to the same amount as when you cook rice normally, add finely chopped fried mushrooms, add slices of matsutake mushrooms, and then turn on the cooked rice. Complete with roasted sesame seeds and trefoil!


~ Omochi~
・Small soybeans are added to the dashi stock to heat it to clean the scent and yellow oil that floats.

・Make one liquor, one mirin, and a little light soy sauce, and add salt to adjust the salt content.
*It is recommended that you shake the sake after serving and the scent is well♪




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