Kombu Dashi

Adrian Chang, creator of My Kitsune Cafe, brings us this vitamin-rich and nourishing seaweed dashi soup. Simply, dashi broth is a family of stocks comprised of fusions of umami-rich foods such as bonito fish flakes, dried kombu (sea kelp), dried shiitake mushrooms, and dried whole sardines. It is the backbone of Japanese cuisine. 

My Kitsune Cafe is like a travelogue, but for food. This queer 3rd-generation Chinese-American, brings us asian dishes & recipes from his off-grid home in a redwood forest in Northern California! 

To read our full interview here with Adrian. 

Written by Adrian Chang

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