So I chose this as the first thing to steep in the shiboridashi I made and oh my goodness. Umami and brothy with a creaminess that is more butter than cream. I get spinach out of the vegetal element here, and the brothiness is definitely of a briny nature.
While the first steep came out a deep golden hue, the second and third are a deep, vivid green, thick, silky soup, full of a more balanced medley of flavors than the first steep. So glad I got as much of this stuff as I did!
50C/80C/80C
120/20/30
Flavors: Broth, Butter, Creamy, Smooth, Spinach, Thick, Umami, Vegetal
Preparation
2 min, 0 sec
8 g
3 OZ / 80 ML
