Dashi Miso
Umami saved is umami earned
When he visited recently, Rich also brought me a bag of sugar kelp from the Stonington Kelp Company, which he had harvested with them back in the spring. It’s not often that I get fresh seaweed to play with, so I pulled out the big stock pot and made a huge batch of dashi using some of my homegrown shiitake and a n…
