Yamagata no Dashi
When I went to Aeon yesterday, I saw "Yamagata no Dashi" for sale, and I immediately bought it, thinking, "This is definitely the one that appeared in an article by Momoko Kisaragi, whom I consider my cooking mentor!"
I immediately tried it on top of tofu, and it was delicious with the refreshing taste of the vegetables and their crisp texture.
The cocktail shrimp I bought with it was also exceptionally delicious. It made me think that if store-bought deli shrimp can be this good, then deli shrimp is more than enough.
Getting back to "Yamagata no Dashi." Until now, I didn't even know the meaning of the "dashi" in Yamagata no Dashi. When I looked it up,
there are various theories, such as it being called that because it enhances other ingredients like dashi (soup stock), because it involves finely chopping (dasu) vegetables with a knife, or because it is a dish that can be quickly served (dasu) to the table just by chopping and seasoning vegetables.
It was explained like that. I learned that there are indeed various theories.
While there may be various theories about the origin of the name "dashi," the reason I want to eat it is clear: to get through the summer heat.
As summer approaches in full force, more people will likely lose their appetite. I want those people to get at least a little bit of nutrition.
I like local cuisine because it is filled with such "kind thoughts."
So, I feel it wouldn't be wrong to consider the origin of "dashi" to be "kind thoughts."
Yamagata no Dashi, the kindness nurtured by Yamagata.
I feel reassured, as if I've acquired an item to help me get through the summer.
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After looking into it a bit more, I found that the preparation seems surprisingly simple, so I will try making it myself next time.
The end
いいなと思ったら応援しよう！
いつも読んでくださりありがとうございます。