Ine Vol.21- January 2016 Issue

[Machine Translation] [Special Features] / Taking and Tasting Dashi Carefully / Basic Guide to Making Dashi /Masako Okamoto ( Nutritionist ) / Nabe Cooking with Dashi /Kazuo Tobita ( Chef ) / Why not use powdered dashi /Shizuko Ko ( Cook ) / How bonito flakes are made /A visit to Shin Marumasa, a bonito flakes manufacturer ( Shizuoka Prefecture ) / Use up the dashi stock /Keiko Karube ( Natural Food Chef ) / Catalog of Natural Dashi Keiko Karube ( Natural Food Chef ) / Natural Dashi Catalog The key to taste is the ingredients / Kombu Road is the history of kombu/ Haruo Danno ( Danno Kombu ) / Did you know? Dashi no Q&A / Hanae Yamazaki ( Ryukoku University ) / Women's talk about this and that "Hinekobuta and Himekobuta" ( Text by Keiko Ochiai, Illustrations by Soko Jinsaki ) .... etc.

[特集] ●だしを丁寧にとる・味わう ◇だしのとり方基本帖 /岡本正子さん(管理栄養士) ◇だしを味わう鍋料理 /飛田和緒さん(料理家) ◇粉だしを使ってみませんか /コウ静子さん(料理家) ◇かつお節ができるまで/かつお節製造・新丸正を訪ねて(静岡県) ◇だしがらを使い切る /かるべけいこさん(自然食料理家) ◇天然だしカタログ 味の決め手は素材です ◇昆布ロードは昆布の歴史/段野治雄さん(段野昆布) ◇知ってる??だしのQ&A /山崎英恵さん(龍谷大学) ◆気になるあれこれ女子トーク 「ひねこぶたとひめこぶた」(文・落合恵子 絵・陣崎草子) ...ほか