TSV

Basic Cooking Stocks and Broths - TSV

Basic cooking stocks include diverse types rooted in various culinary cultures: Japanese (kombu seaweed and bonito flakes), Western (bouillon, consomme, fond), and Chinese (chicken and pork bones). Stocks form the foundation of flavor in cooking and are essential for bringing out the umami of ingredients. This data explains the characteristics, ingredients, uses, and preparation tips for each type of stock, providing fundamental knowledge to expand your culinary repertoire.

dashi stock broth Japanese cuisine Western cuisine Chinese cuisine cooking basics kombu bonito bouillon consomme chicken stock pork bone

code	slug	name	description	category	cookingTime	keyPoints	mainIngredients
J01	kombu-dashi	Kombu Dashi	Japanese stock made from kelp seaweed. Characterized by its mellow and delicate umami flavor.	Japanese Stock	30分〜1時間	Do not boil. Ideal temperature is around 60°C for slow heating.	["Kelp seaweed (Ma-kombu, Rishiri-kombu)","Water"]
J02	katsuobushi-dashi	Katsuobushi Dashi	Japanese stock made from bonito flakes. Characterized by its aromatic and sharp umami flavor.	Japanese Stock	5分〜10分	Add to boiling water, immediately turn off heat, and extract with residual heat.	["Bonito flakes","Water"]
J03	awase-dashi	Awase Dashi	Japanese stock combining kelp and bonito flakes. Features a synergistic umami effect.	Japanese Stock	40分〜1時間	Add bonito flakes after making kombu dashi and extract briefly.	["Kelp seaweed","Bonito flakes","Water"]
J04	shiitake-dashi	Shiitake Dashi	Japanese stock made from dried shiitake mushrooms. Features a rich aroma and unique umami flavor.	Japanese Stock	30分〜数時間（戻し時間）	Use the water from rehydrating mushrooms directly as stock.	["Dried shiitake mushrooms","Water"]
W01	bouillon	Bouillon	Western stock made by simmering meat, bones, and vegetables. A base stock with umami but no seasoning.	Western Stock	3〜4時間	Simmer slowly over low heat, skimming off impurities regularly.	["Beef meat and bones, chicken bones","Aromatic vegetables (onion, carrot, celery)","Spices","Water"]
W02	consomme	Consomme	Western soup made by clarifying and concentrating bouillon. Seasoned and ready to drink.	Western Stock	約2時間	Add egg whites to absorb impurities and strain carefully for a clear finish.	["Bouillon","Lean beef (ground)","Aromatic vegetables","Egg whites","Spices"]
W03	fond	Fond (Fond de Veau)	Rich Western stock used as a base for sauces. A deeply flavored brown stock.	Western Stock	4〜6時間	Roast meat and bones until well browned before simmering.	["Veal meat and bones","Aromatic vegetables","Tomato","Spices","Water"]
C01	chicken-stock-chinese	Chinese Chicken Stock	Chinese stock made by simmering chicken bones and meat. Features a light yet rich flavor.	Chinese Stock	2〜4時間	Roasting chicken bones before simmering creates a more aromatic stock.	["Chicken bones and carcass","Chicken meat","Ginger","Green onions","Water"]
C02	pork-bone-stock	Pork Bone Stock	Chinese stock made by simmering pork bones for a long time. Features a rich, creamy white soup.	Chinese Stock	8〜12時間	Boil over high heat for a long time to emulsify bone marrow and fat.	["Pork bones (skull, backbone)","Water"]
C03	chinese-master-stock	Chinese Master Stock	Reusable Chinese braising liquid. A precious stock that deepens in flavor with each use.	Chinese Stock	長期間（何年〜何十年）	Flavor deepens with each use and is passed down over long periods.	["Soy sauce","Shaoxing wine","Sugar","Star anise","Cinnamon","Other spices"]