Dashi

Dashi is the Japanese Soup Stock.

Dashi is now being recognized worldwide as a well-known Japanese food culture.
It’s a very popular dish because it tastes great but also because it’s a healthy dish.
People who discovered this delicate and tasty dish while dining out are now enjoying it when cooking at home.

What is Dashi?

Dashi is made from various dried natural ingredients such as sardines, bonito, kelp and shiitake mushrooms.
The fragrant and mild taste helps enrich their Umami flavor when put together with other ingredients.
Dashi is now the foundation of many dishes for not only Japanese cuisine but also for Western-style, Chinese and worldwide cuisine.

Dashi Varieties.

Iriko dashi: Made of dried anchovies. Has a strong Umami flavor. Used for Miso soup, Nimono (Stewed food)
Katsuo dashi: Made of dried bonito flakes. Well balanced with aroma and umami flavor. Used for soup and works well with multiple dishes.
Konbu dashi: Made of dried kelp. Mild taste used with clear stock. Used for hot pot dishes and sushi rice.
Shiitake dashi: Made of Shiitake mushrooms. Rich flavor and taste. Used for Nimono and rice dishes.
We usually blend some of them together to enhance our recipes.

Hard to Obtain Dashi Ingredients.

To make delicious dashi, it is very important to obtain a high-quality blend of ingredients, however it is not always easy to obtain those ingredients.
The finest ingredients can be difficult to find because of where and how they are grown and how they are processed.
But not to worry! We usually use instant dashi packets along with a concentrated liquid dashi bottle for your convenience.
Plenty of high-quality ingredients are perfectly blended and well balanced.
They are so easy to use and quite delicious.