水出し
suidashi
すいだし
cold-water extraction
Technique
The cold-water extraction technique: kombu steeped in cold water for hours rather than heated. Yields a cleaner, less seaweed-bitter dashi.
More technique terms
- chan · fast-boil extraction
- kaeshi · soy-sauce base (soba)
- mayu · charred garlic oil
- negi-yu · scallion oil
- rayu-seiho · chili-oil making
- chushutsu · extraction
Cook with it
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