Dashi
JaponA light Japanese stock rich in umami, used as an aromatic foundation for many traditional Japanese dishes.
Description
Dashi (だし / 出汁) is a fundamental stock in Japanese cuisine. Its classic version, known as awase dashi, is made from kombu, a type of seaweed naturally rich in glutamate, and katsuobushi, thin shavings of dried and smoked skipjack tuna. Other varieties can be prepared using only kombu, katsuobushi, dried fish, or shiitake mushrooms. Clear and delicate, dashi is characterized by its deep umami flavor while remaining considerably lighter than a traditional meat stock. The combination of naturally occurring glutamate from kombu and inosinate from katsuobushi gives it its distinctive aromatic depth. An essential component of Japanese cooking, dashi forms the base of miso soup, udon and soba noodle broths, as well as numerous sauces, soups, and simmered dishes. It naturally enhances the flavors of other ingredients without overpowering them.
Where to find this ingredient
- Asia store 78 — Marly-le-Roi (Centre commercial les grandes terres, 78160 Marly-le-Roi) · Visit website
