A Taste of Simplicity and Tradition

Welcome back to Hope and Joy in Life, my food and religion blog that touches on the spiritual importance of sharing a meal with family and friends. Through this blog I aim to build a bridge with food. One that can help all of us cultivate more understanding and empathy to other cultures.

Food is a conduit that can bring people together. No matter their religion or soci/economic background. Let us continue to share in that wonderful experience of sharing God’s love through food.

October 16th is a day we honor simplicity and tradition in the kitchen. It is Dashi Day. A day dedicated to one of the most fundamental ingredients in Japanese cuisine

What Is Dashi?

For those of you who are not familiar with this ingredient, let me assure you if you have eaten at a Japanese Restaurant you have probably unknowingly sampled it and enjoyed it. Dashi, is a delicate broth made from kombu (Japanese kelp) and katsuobushi (bonito flakes). It is the heart of many traditional Japanese dishes.

It is a broth that embodies simplicity and balance.

As a Chef, food not only nourishes the body, but the soul. For me, and other chefs who believe in the concept of wabi-sabi, the Japanese appreciation of imperfection and transience, aligns with the essence of dashi. Dashi teaches us that even the simplest ingredients can create something meaningful.  It tells us that our lives are enriched when simplicity, balance, and mindfulness is cultivated.

Honoring Dashi Day

Today is a day to take a moment to appreciate the small, simple things in our own lives that bring joy and fulfillment. Like dashi, we too can bring warmth, balance, and richness to those around us. We should always want to offer a kind word, prayer, a thoughtful gesture, or a shared meal.

May the simple, beautiful tradition of dashi inspire us all to find hope and joy in the everyday moments. 

(This simple miso soup recipe highlights the delicate flavors of dashi, offering a comforting and nourishing meal. You can also add vegetables like mushrooms or spinach for extra flavor!)

Simple Miso Soup Recipe with Dashi

Ingredients:

• 4 cups water
• 1 piece kombu (about 4 inches)
• 1/2 cup bonito flakes (katsuobushi)
• 3 tablespoons miso paste (white or red, to taste)
• 1/2 cup silken tofu, cubed
• 1/4 cup chopped green onions

*Optional: Wakame seaweed, rehydrated

Cooking Instructions:

1. In a pot, add the water and kombu. Heat the water slowly over medium heat, but don’t let it boil. After about 5-10 minutes, just before boiling, remove the kombu.
2. Add the bonito flakes to the water, bring it to a gentle boil, then reduce the heat and simmer for 5 minutes.
3. Strain the liquid to remove the bonito flakes, leaving you with your homemade dashi broth.
4. Return the dashi to low heat. Dissolve the miso paste in a small bowl by mixing it with a little of the dashi broth, then stir it back into the pot. Do not boil the miso; just gently warm it.
5. Add the cubed tofu and allow it to warm for a minute. If using wakame seaweed, add it now. Remove from heat.
6. Garnish with chopped green onions and serve warm.