Hello, Jeannie! We’re so happy to hear that you enjoyed Nami’s step-by-step instructions. It means a lot to her and the team. Thank you so much for your kind feedback!
]]>Jeannie
]]>Hi Lisa! Thank you for trying Nami’s recipe.
For Japanese dishes, shrimp may have a flavor that is too strong. If you are looking for a substitute, we recommend using shiitake mushrooms, kombu, or niboshi.
You can learn more about these ingredients here:
https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/
https://www.justonecookbook.com/iriko-niboshi/
Hope this helps!
]]>Hi, Agnieszka! Thank you for introducing Japanese food to your friends! 🥰
Dashi can be made with Shiitake mushrooms, and we hope it works out well for your friend. Here is the link to the recipe.
https://www.justonecookbook.com/shiitake-dashi/
Enjoy cooking!
Hello, Faye. I’m delighted you’ve discovered the perfect Dashi balance for your taste! 🥰 Thank you for sharing your experiences!
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I want to introduce japanese cuisine to one of our friends, it's a bit of a challenge though, because she is severely allergic to anything sea-related (seafood, fish AND seaweed).
Can you suggest any acceptable alternative for dashi? Most of our favorite recipes includes it and I'm trying to work my way around it and still taste Japanese-like 
]]>I want to introduce japanese cuisine to one of our friends, it’s a bit of a challenge though, because she is severely allergic to anything sea-related (seafood, fish AND seaweed).
Can you suggest any acceptable alternative for dashi? Most of our favorite recipes includes it and I’m trying to work my way around it and still taste Japanese-like 😅
]]>Thank you Naomi! I tried the Kombu + Shiitake dashi (cold over night, then almost boil) and boiled it with a just a little katsuo (3 g) at the very end. Now it has a full umami and a light fish taste. Great! Thank you!
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