One of the students in my English class is a big fan of Daikokuya, and I hadn’t been over there for a while, so I decided to go have another look.
In the evening at Daikokuya, you might see the master sitting at a corner table carefully scraping dry sardines one by one. You might wonder, with so many commercial versions of “dashi” (soup stock) on the market these days, why he would put so much effort into his own original homemade version…. Wonder all you want, but when you taste Daikokuya “dashi” soups, you will be instantly persuaded. This wonderful “umami” taste could never be captured in a commercial product.
“Dashi” can be found in almost every dish served at Daikokuya. It’s fundamental.