【Kyoto-rikyu Odashi to Dashimaki】
Kyoto-rikyu is museum of Odashi located walk 20 minutes by subway Takeda station.
It opened by 2022.
It's in a place that's a little difficult to reach, but don’t take a reservation everyday.
Everyone come to eat Dashimaki.
Japanese restaurant “Minetora” make a this museum, they have thinking that send everyone charm of Odashi.
What is the charm of dashi that you would like to convey by creating a Kyoto-rikyu?
That is We can use a part of fish that is not used in cooking, and If We don’t use seasoning, has flavor to some extent.
Miyanaga san who has a license named Odashi meister said “Odashi is a behind the scenes powerhouse for support Japanese food”.
Odashi Meister is a license to prove that know the world's dashi.
If she doesn’t taste Dashi everyday, she forget about Dashi. So she says she tries to taste soups from all over the world, including Japanese soup stock, every day.
People who make Dashimaki professional makes 200 Dashimaki every day.
Speed of rolling egg is very important when make Dashimaki, but It took a long time from pouring the eggs to starting rolling, and it was made over low heat.
As for the flavor of the dashi, “Ago dashi” had a firm dashi with a little sweetness, and the “Kyoto Sawara dashi” had a soft taste typical of Kyoto. There is no popular type of flavor, and preferences vary widely.
Please experience the charm of dashimaki for yourself.