 Katsuobushi shavings before being soaked in water | |
| Type | Stock |
|---|---|
| Place of origin | Japan |
| Variations | Kombu, shiitake, niboshi |
Dashi (出汁, だし) is a family ofstocks used inJapanese cuisine.Dashi forms the base formiso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known asumami.[1]Dashi is also mixed into the flour base of some grilled foods likeokonomiyaki andtakoyaki.
The most common form ofdashi is a simple broth made by heating water containingkombu (ediblekelp) andkezurikatsuo (shavings ofkatsuobushi—preserved, fermentedskipjack tuna—orbonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted.[2] Katsuobushi is especially high insodium inosinate and kombu is especially high inglutamic acids; combined, they create a synergy ofumami.[3]
Granulated or liquid instantdashi largely replaced the homemade product in the second half of the 20th century. Homemadedashi is less popular today, even in Japan. Compared to the taste of homemadedashi, instantdashi tends to have a stronger, less subtle flavor, due to the use of chemical flavor enhancers—glutamates andribonucleotides.[4]
Other kinds ofdashi are made by soaking kelp,niboshi, orshiitake in water for many hours or by heating them in near-boiling water and straining the resulting broth.
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