How healthy is Japanese dried seafood and how does it taste?

Question:

Answer:

No reply so far is detailed enough

todaysmodernwoman says:-

It's like strong fish. Remember that Japan has limited agricultural area and the sea was a very important part of their food source.

With that in mind, they developed many ways of using products from the ocean. The items you are familiar with are really mundane to the Japanese taste.

Dried, fermented, and pickled fish were designed to enhance the flavor and preserve it for future use.

As to the healthy aspects of a marine diet, ocean fish are an excellent source of Omega 3 oils which are needed for brain and muscle development. It is also lower in cholesterol than many of the foods we consider as normal.

When I worked there we used it a lot for soup bases, I really like the dried sardines for a miso soup made with Hocho miso a dark heady one from the north.

If you do use any, even dried bonito shavings: a lot has to do with your tastes

Here in Toronto ON Canada, I go to my 2 local Japanese shops and get a package with 5 small envelope size packets, they stay fresher than a big bag,

I only saw one grater in Japan, you can buy it in peices and do it each time but it is a chore that's for sure.

I have even used the dried squids and cuttlefish, in a Sumo style Chanko stew with tofu and prawns and a bit of white fish, even makes fugu taste better.

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I'd say to use Schwarz range of spices as they're color coded to show ya what's likely to go well together

My gut says try cajun spices mixed with Jamaican Jerk & scented black pepper: make soup in blender

Maybe borrow from Spanish paella idea of mixing in beef & pork & chicken

Y=U=M=M=Y with the right herb/spice combo !!!

Curry would be good too