Umami-rich dashi dishes – the taste of time and patience
Odashi to Obanzai musubu offers authentic dashi-filled Japanese cuisine in a welcoming at-home environment.
The obanzai part of this restaurant’s name refers to the word people in Kyoto use for small everyday side dishes. Obanzai dishes are characterized by the umami flavors they get from the kombu and bonito flake dashi stock used, and use of seasonal vegetables. Additionally, the word musubu was chosen to signify the way the restaurant fuses the new with the old. At musubu, they endeavor to bring back the old by utilizing ancient cooking techniques and seasonings.
Head chef Ogata-san is one of great passion. When we talked to him he told us, “If I’m ever told that I don’t have to put so much time into my food, then I’ll quit being a chef.”
An example of the time and patience that is put in at this restaurant is their dashi stock.
As bonito flakes are the decider of a good dashi stock, musubu has decided to ue their own special blend of them. The bonito flake blend used is the result of much trial and error and numerous trips to a certain dashi company, whom they buy the blend wholesale from.
Something else that should be noted is the traditional Japanese shimenawa rope that features prominently on the counter of musubu. Shimenawa represent the borders between those deemed to be sacred and this world. Originally, these ropes were placed at Shinto shrines as objects to ward off vengeful spirits. Seeing them as such symbols, Ogata-san says he uses them to focus his mind and become more passionate and motivated toward his cooking.
As a result, each and every single one of his very time-consuming dishes are brilliant and treat you to the absolute pinnacle of dashi flavors.
We highly recommend anyone who wants to try traditional Kyoto soul food made with a hardy amount of dashi stock to visit musubu.