Four to memorise
Mixed seasonings
The figure
8 : 1 : 1 · 3 : 1 : 2
Happo-dashi 8:1:1 and sanbaizu 3:1:2. Between them, most of the rest follows.
Happo-dashi
Dashi 8 : mirin 1 : soy 1. The name means it goes eight ways. Simmering, dressing greens, donburi, udon broth. Keep a jar of it and the kitchen moves faster.
Made with usukuchi soy it stays pale — for pale vegetables and layered simmered dishes. With koikuchi it takes on colour and a heavier aroma.
Sanbaizu and nihaizu
Sanbaizu is vinegar 3 : soy 1 : sugar 2. It is the base for sunomono and dressed dishes.
Nihaizu is the same without the sugar — vinegar 1 : soy 1. Without sweetness the ingredient stands unmasked.
Add 3 g of katsuobushi to sanbaizu and strain it, and you have tosazu. Umami arrives and the acid rounds off.
- Sanbaizu — vinegar 3 / soy 1 / sugar 2
- Nihaizu — vinegar 1 / soy 1
- Tosazu — sanbaizu + 3 g katsuobushi