When you think of Japanese cuisine, the first thing that may come to your mind is probably ramen, sushi, or even miso soup. Much has been written about the craft behind Japanese cuisine but not too much has been written about dashi.
Here at Marusaya, they create authentic Japanese cuisine using all-natural dashi. The dishes have greater depth of flavour, but much less overwhelming—not to mention, much healthier.
The process starts with preparing the special katsuobushi (dried, fermented and smoked bonito), the Satsuma 2-year-old Hongare-honbushi, to create the dashi used in their dishes. Marusaya also offers a selection of products available for sale at their outlets, using their dashi—2-year-old Hongare-honbushi Soba Dipping Sauce, Japanese Ramen Pack, Tsukemen Dashi Pack, and 7 Niboshi-Blended Pack.
We worked our way through the menu, and dining at a Japanese restaurant meant a pint of Kirin Beer was the natural choice.
The Taberu Katsuobushi (S$15) is a savoury plate of half-dried bonito fish jerky. Shaved rather thin, the fishy flavour was palatable with a slightly sweet finish. This is the perfect bar bite, and it went perfectly with the crisp and refreshing Kirin beer which was light