Recipe Category: Stock

Basic vegetable Japanese style stock is a staple in Japanese cuisine and is often used as a base for soups, stews, and sauces.
This stock is made from a variety of vegetables, including kale, leeks, onions, carrots, celery, turnip, and winter squash, as well as kombu seaweed and bouquet garni.
The result is a flavorful and nutritious stock that can be used in a variety of dishes to add depth and complexity to the flavors. It's perfect for vegans and those on a gluten-free diet.

Lemongrass Stock is a flavorful and aromatic base used in many curry dishes.
This recipe adds ginger and coriander seed for added depth and complexity.
The ingredients are simmered together to create a rich broth that's easy to make and can be stored in the refrigerator for future use.
Use it as a base for vegetable, meat, or seafood curries, or add it to soups and stews for extra flavor.