# A (Japanese) recipe calls for "bouillon", but doesn't specify the type **URL:** \ **Category:** Cafe Society\ **Created:** [August 6, 2017, 4:09pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923 "2017-08-06T16:09:24Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Rysto](https://avatars.discourse-cdn.com/v4/letter/r/ecccb3/32.png) [@Rysto](https://boards.straightdope.com/u/Rysto)\ **Post date:** [August 6, 2017, 4:09pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/1 "2017-08-06T16:09:24Z")
I’ve stumbled across a recipe that I’d like to try, but I’ve hit a small stumbling block. The recipe calls for a bouillon cube, but doesn’t say whether it should be chicken, beef, or whatever. The recipe was translated from Japanese, so it’s possible that maybe “bouillon” refers to a specific type there. Or maybe the author of the recipe though it would be clear from the rest of the recipe what type to use. The meat in the dish is pork, so I’m leaning towards chicken bouillon, but I figured that I might as well poll the SDMB to see what they thought. ---
**Author:** ![Bad\_News\_Baboon](https://avatars.discourse-cdn.com/v4/letter/b/5fc32e/32.png) [@Bad\_News\_Baboon](https://boards.straightdope.com/u/Bad_News_Baboon)\ **Post date:** [August 6, 2017, 4:44pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/2 "2017-08-06T16:44:02Z")
My first guess would be dashi. ---
**Author:** ![Purd\_Werfect](https://avatars.discourse-cdn.com/v4/letter/p/e47c2d/32.png) [@Purd\_Werfect](https://boards.straightdope.com/u/Purd_Werfect)\ **Post date:** [August 6, 2017, 4:44pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/3 "2017-08-06T16:44:07Z")
If you go for veggie or chicken bouillon, it’ll be fine. Maggi cubes or Better Than Bouillon should work great. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [August 6, 2017, 4:50pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/4 "2017-08-06T16:50:26Z")
What is the name of the recipe? That might help. If it’s “Pork in chicken broth”, I think we have the answer. 😃 ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [August 6, 2017, 4:55pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/5 "2017-08-06T16:55:18Z")
Yeah, veg or chicken’ll work. You can also buy pork bouillon cubes as well, if you look for them at the supermarket. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [August 6, 2017, 7:20pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/6 "2017-08-06T19:20:33Z")
The veggie Better Than Bullion is where I’d start. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [August 6, 2017, 7:27pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/7 "2017-08-06T19:27:02Z")
> [@Bad\_News\_Baboon](#): > > My first guess would be dashi. A possibility. Chicken, veg, or pork will probably work. You could use a Ramen flavor packet. Since we don’t know what the dish is except that it contains pork so it’s hard to say if there’s any flavoring that wouldn’t work well. ---
**Author:** ![Rysto](https://avatars.discourse-cdn.com/v4/letter/r/ecccb3/32.png) [@Rysto](https://boards.straightdope.com/u/Rysto)\ **Post date:** [August 6, 2017, 7:44pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/8 "2017-08-06T19:44:41Z")
> [@TriPolar](#): > > A possibility. Chicken, veg, or pork will probably work. You could use a Ramen flavor packet. Since we don’t know what the dish is except that it contains pork so it’s hard to say if there’s any flavoring that wouldn’t work well. They call it “keema curry”, or “dry curry”. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [August 6, 2017, 7:49pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/9 "2017-08-06T19:49:34Z")
> [@Rysto](#): > > They call it “keema curry”, or “dry curry”. [Keema Curry.](http://www.justonecookbook.com/keema-curry/) > [@](#): > > Keema Curry (キーマカレー) is an Indian curry dish made of ground meat (usually lamb) and minced vegeteables. This type of curry started to appear in Japan in 1950’s and it’s been adapted to Japanese taste. > > \ > > 1 cup water (or vegetable/chicken stock.) ---
**Author:** ![hannahakino222](https://avatars.discourse-cdn.com/v4/letter/h/76d3ee/32.png) [@hannahakino222](https://boards.straightdope.com/u/hannahakino222)\ **Post date:** [June 20, 2018, 5:29pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/10 "2018-06-20T17:29:43Z")
Chicken stock for sure if it’s keema curry. I make it all the time and it’s best when you use low sodium chicken stock in liquid or powder form (not cubes). ---
**Author:** ![typoink](https://avatars.discourse-cdn.com/v4/letter/t/ecb155/32.png) [@typoink](https://boards.straightdope.com/u/typoink)\ **Post date:** [June 20, 2018, 8:53pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/11 "2018-06-20T20:53:56Z")
> [@kayaker](#): > > The veggie Better Than Bullion is where I’d start. This stuff is such a good product. It’s a perfect neutral base, and you can use it as a sub for darn near any base or broth and have a decent outcome. ---
**Author:** ![caligulathegod](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/caligulathegod/32/9685_2.png) [@caligulathegod](https://boards.straightdope.com/u/caligulathegod)\ **Post date:** [June 20, 2018, 10:53pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/12 "2018-06-20T22:53:42Z")
Japanese? I’d guess squid or some other fish. ---
**Author:** ![scr4](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@scr4](https://boards.straightdope.com/u/scr4)\ **Post date:** [June 20, 2018, 11:10pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/13 "2018-06-20T23:10:20Z")
> [@caligulathegod](#): > > Japanese? I’d guess squid or some other fish. Your cultural bias is showing. First of all, “Japanese recipe” means the recipe is from Japan. It does not mean it’s for Japanese food. Second, while the Japanese do eat a lot of seafood, that is not ALL they eat. Meat has been a part of their diet for most of history. Other than Buddhist monks who don’t eat any meat or fish. And meat has been banned at times based on religion. It’s a long story. Also, traditional Japanese soup stock is usually kelp (kombu) or Bonito flakes. To answer the OP belatedly, a standard “bouillon” in Japan is beef bouillon. It’s what they use to make their variant of western food, which is mainly adapted from French cuisine. Though I won’t claim that it is the best choice for Keema curry. ---
**Author:** ![caligulathegod](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/caligulathegod/32/9685_2.png) [@caligulathegod](https://boards.straightdope.com/u/caligulathegod)\ **Post date:** [June 20, 2018, 11:44pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/14 "2018-06-20T23:44:29Z")
I was kidding, but it reminded me of visiting my local Oriental Food market. Germans love David Hasselhoff. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [June 21, 2018, 12:00am UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/15 "2018-06-21T00:00:52Z")
[Moderating] **hannahakino222** , your post looks like it might be spam. I’m not certain, but just in case, I’ve removed the link. ---
**Author:** ![drewder](https://avatars.discourse-cdn.com/v4/letter/d/57b2e6/32.png) [@drewder](https://boards.straightdope.com/u/drewder)\ **Post date:** [June 21, 2018, 12:37am UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/16 "2018-06-21T00:37:16Z")
I would think miso ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [June 21, 2018, 1:02am UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/17 "2018-06-21T01:02:33Z")
> [@scr4](#): > > To answer the OP belatedly, a standard “bouillon” in Japan is beef bouillon. It’s what they use to make their variant of western food, which is mainly adapted from French cuisine. I was going to say if we were talking about European food, I would take unqualified bouillon to mean beef. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 21, 2018, 1:23am UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/18 "2018-06-21T01:23:55Z")
> [@Acsenray](#): > > I was going to say if we were talking about European food, I would take unqualified bouillon to mean beef. For me it’d be a tossup between chicken and beef. When I use bouillon, though, the vast majority of the time it’s chicken. But I don’t think it really makes that much a difference. Both are salt and MSG bombs and used primarily for that purpose (in my estimation, anyway.) ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [June 21, 2018, 8:01am UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/19 "2018-06-21T08:01:50Z")
Bouillon, unqualified, is beef. ---
**Author:** ![The\_King\_of\_Soup](https://avatars.discourse-cdn.com/v4/letter/t/a87d85/32.png) [@The\_King\_of\_Soup](https://boards.straightdope.com/u/The_King_of_Soup)\ **Post date:** [June 21, 2018, 11:58pm UTC](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923/20 "2018-06-21T23:58:17Z")
Bouillon cube=2 tsp salt, 1 tsp sugar, 1/2 tsp corn starch. If you want to add enough color to make it seem that there’s any meat flavor involved, substitute soy sauce or Worcestershire sauce, or cook the sugar until it becomes a little brown. Bouillon cubes do not produce bouillon, which by definition is made by stewing meat, fish, or vegetables (beef, sure, but not only beef) in water (as opposed to broth, which is made by boiling the bones, cartilage, or similar goodies, and, if you’ve roasted those bones, is a lot better and less wasteful than bouillon). Bouillon cubes produce salty, colored water. Which, good news, may be all you need to make something delicious. But “bouillon cubes” are salt/sugar/food coloring cubes, which might work in an individual recipe, but salt and sugar aren’t that hard to come by if you want to add them to whatever you’re cooking, and there’s not much reason to pay $3 for a tablespoon of salt and sugar. [Next page](https://boards.straightdope.com/t/a-japanese-recipe-calls-for-bouillon-but-doesnt-specify-the-type/792923.md?page=2)