You know those moving fish flakes on top of takoyaki or a japadog?
Those are called bonito flakes.
Bonito stock = dashi.
It is to Japanese cuisine what chicken stock is to French.
The "legit" way of getting dashi is to brew like you would tea leaves.
I only do that if I'm feeling dumb, rich and want one more thing to juggle when cooking.
The normal way is just to use instant dashi powder.
You're going to be looking for this.
You will find it everywhere, T&T, fujiya, Izumiya.
Yuzu juice is a bit more of a pickle, I'm not sure I have seen it at T&T.
Fujiya and Izumiya probably have it, but I got mine on Granville Island.
It's from South China Seas Trading Co. across from the Granville Island Tea Co.
You're going to be looking for this:
If I were in a pinch and ran out of yuzu juice, I would probably use some lemon zest, prep it early and let the flavors mix.
Cheers mate,
Happy cooking
