Kasane-ni is a cooking method in which vegetables (and sometimes fish or meat) are layered in a specific order based on the principles of yin and yang, then slowly simmered to create a flavorful stock.

The simmered vegetables are delicious on their own, but they can also be used as a versatile “vegetable stock” that can be mixed into a wide variety of dishes, such as salads, hamburg steaks, and miso soup, adding depth and richness to the flavor.

In this workshop, we prepared Kasane-ni using shiitake mushrooms, onions, and carrots. I was amazed by the intensity of the natural umami!

I usually rely on fish-based stock in my cooking, but this experience inspired me to start incorporating vegetable stock into my daily meals as well.