dashi

Dashi is a class of traditional Japanese stocks or broths that form the umami backbone of many dishes. It is typically made from simple ingredients such as kombu (kelp) and katsuobushi (dried bonito flakes), which give dishes a subtle, savory depth.

Common varieties include awase dashi, kombu dashi, shiitake dashi, and niboshi dashi. Awase dashi is the most widely used and combines kombu and katsuobushi. Kombu dashi is made from kelp alone, while shiitake dashi uses dried shiitake mushrooms for a vegetarian option. Niboshi dashi relies on dried sardines. In addition, the terms ichiban dashi (first stock) and niban dashi (second stock) describe sequential extractions from the same ingredients, the first yielding a stronger broth and the second a lighter one.

Preparation methods vary by type. For awase dashi, kombu is soaked in water and heated to just below boiling, then removed, and katsuobushi is added, steeped briefly, and strained. Ichiban dashi refers to the initial extraction; niban dashi is a second, weaker extraction using the same ingredients. Vegetarian variants such as kombu or shiitake dashi are prepared similarly but omit fish products.

Uses and significance. Dashi serves as the flavor foundation for miso soup, clear soups, noodle broths (udon, soba), simmered dishes, and many sauces. It highlights umami through simple, short-ingredient techniques and is central to traditional Japanese cooking.

Storage and handling. Fresh dashi is typically prepared daily in homes and restaurants; it can be refrigerated for a few days or frozen. Dried ingredients have long shelf lives, making stock preparation flexible.