The Image of Dashi
When you hear "making dashi," what image comes to mind?
Many of you might think, "I don't keep katsuobushi (dried bonito flakes) or kombu (kelp) in stock," "It takes too much time," or "It's a hassle."
Since there are so many varieties of instant dashi granules sold, I imagine fewer people are taking the time to make it from scratch.
It is true that "dashi," which is widely used in Japanese cuisine, is hard to keep up with the pace of modern life, as it starts with simmering katsuobushi or kombu and requires specific knife skills to extract the best umami.
However, there is a reason why dashi is highly recommended for baby food. In this article, I will explain why dashi is so necessary.
Why we are committed to dashi
It is said that the seasoning used in baby food has a major impact on taste formation and creates the sense of taste for a lifetime.
Taste formation develops rapidly by the age of 3, and the foundation is generally set by around age 10.
This is a crucial period for learning to enjoy food by discovering various flavors through baby food and experiencing them with all five senses, including taste, tongue feel, texture, temperature, appearance, and smell.
If a child gets used to strong flavors (overuse of seasonings) during this time, their sense of taste will not develop properly, they will fail to appreciate the natural flavor of ingredients, and the risk of developing lifestyle-related diseases due to excessive salt and sugar intake will increase.
The key to developing a child's sense of taste is the light flavoring that serves as the foundation for taste formation!
Let's nurture children's palates by using "umami" effectively to heighten their sensitivity to the natural flavors of ingredients.
Humans instinctively perceive umami as "delicious!"
By properly making dashi, you can enhance the flavors of the ingredients and bring out their natural sweetness.
That is why, rather than relying on seasonings, cooking that makes the most of dashi is so important.
Introducing our carefully selected ingredients
From 5 months old
■ Kombu (Kelp)
We use "Hidaka Kombu" from the Hidaka region of Hokkaido. It is soft, easy to simmer, and has a great flavor.
From 7 months old
■ Katsuo (Bonito)
We use "Katsuo Atsukezuri" (thick-shaved bonito) from Chikiri Shimizu Shoten. Founded in 1782, Chikiri Shimizu Shoten is a company based in Yaizu, overlooking Suruga Bay, that pursues the flavor and quality of katsuobushi while preserving traditional methods.
The "katsuo dashi" made with this specialty bonito is fragrant, clear, and elegant.
■ Shiitake Mushroom
We use "dried shiitake" from Okada Shoten, founded in 1912, located in Misato Town in the northern part of Miyazaki Prefecture.
With over 100 years of experience with dried shiitake, they provide us with mushrooms grown on natural logs, handled manually one by one. The umami and aroma of dried shiitake differ greatly depending on how they are rehydrated. Dried shiitake contain both "umami-producing enzymes" and "umami-destroying enzymes," and the "umami-destroying enzymes" become active at room temperature. Therefore, we soak them in cold water just enough to cover them and rehydrate them slowly in the refrigerator overnight.
From 9 months old
■ Iriko (Dried Baby Sardines)
We use "Iriko" from Mizunaga Suisan, founded in 1949, in Kadogawa Town, northern Miyazaki Prefecture.
Blessed with abundant seafood, Kadogawa Town has two fishing ports, and the high-quality iriko caught there is low in fat and has a clean appearance. It is characterized by producing an elegant dashi.
Closing Thoughts
In this article, we introduced why dashi is necessary for baby food and the special ingredients we use.
Please use the "umami" of dashi effectively to heighten your child's sensitivity to the natural flavors of ingredients and help nurture their palate.
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Editor: Sachiko Suzuki (Nutritionist, Hiyori no Wagohan) Baby food is a baby's very first experience with meals. I strive to create balanced menus using safe ingredients. |
