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“It's no overstatement to say how good a soup is hinges entirely on the quality of the soup stock it uses. What on earth is this?! A flavor this rich and savory is a sign of high-quality stock! Where did you get this, kid?! I know there isn't a scrap of kelp or bonito or anything you could make stock from our kitchen!" "Oh, that? I just happened to have some on hand." "You made soup stock from cuttlefish jerky?!" "Dried foods like jerky are filled to bursting with savory flavor. Just soak them in hot water and use a little bit of salt to even out the flavor... and you'll have a stock that can be a solid base for any rich and flavorful soup!” — Yuto Tsukuda
It's no overstatement to say how good a soup is hinges entirely on the quality of the soup stock it uses. What on earth is this?! A flavor this rich and savory is a sign of high-quality stock! Where did you get this, kid?! I know there isn't a scrap of kelp or bonito or anything you could make stock from our kitchen!"
"Oh, that? I just happened to have some on hand."
"You made soup stock from cuttlefish jerky?!"
"Dried foods like jerky are filled to bursting with savory flavor. Just soak them in hot water and use a little bit of salt to even out the flavor... and you'll have a stock that can be a solid base for any rich and flavorful soup!