All about Japanese authentic Dashi and how to make dashi.

"Washoku"-the Traditional Japanese cuisine based on rice with miso soup and other dishes, What is based on the washoku is "dashi". "Dashi" is indispensable in the daily diet of Japanese people. "Dashi" which dried and extracted the umami from bonito and kombu makes a difference in the taste of Washoku, Without dashi, washoku is can not be made.

If you have a good knowledge of "Dushi" , you will not only succeed to traditional Japanese practice, but also to enjoy more delicious Japanese dishes .

Today I am going to introduce basic information of "dashi" as well as introducing how to make "dashi" for vegetarians.

∴What is Dashi?∴

Dashi is a traditional Japanese soup stock that brings Umami by simmering bonito and kombu.

∴Types of dashi∴

I will introduce main basic 3 types of dashi which are Awase Dashi (most basic), Bonito dashi, Kombu Dashi (Vegetarian/Vegan).

Bonito is said to be the base of traditional Japanese food and bonito dashi that taken from bonito is the most fundamental dashi-(the Japanese soup stock) . Bonito has rich flavor and umami and It is suitable for Japanese cuisine that "Sumashi-jiru'( Japanese clear soup ) , or "chawan mushi".( Japanese Steamed Egg Custard.)

Kombu dashi has an elegant and discreet umami, The taste of kelp will change depending on production area and harvest year, so it will be fun to find your favorite kelp. Konbu dashi goes well with vegetable dishes and suitable for vegan and vegetarian people.

Awase dashi is a soup stock taken from bonito and kelp, This soup stock is the dashi that you want to master if you are interested in Japanese cooking, because it can be used for a wide variety of Japanese dishes.

∴How to make Bonito dashi∴

Ingredients

30g of Bonito, 1 little of water

Method

1. Place the water in a saucepan and bring it to boil.

2. Turn off the heat after boiling and add bonito.

3. Wait 1-2 minutes until the bonito sink in the bottom of the saucepan.

4. Prepare a strainer and place a piece of cotton or a kitchen paper on the strainer, then strain gently.

∴How to make Awase dashi∴

Ingredients

10g of Konbu,  20 g of bonito, 1 little of water

Method

1. Gently wipe Kombu with a slightly wet cotton cloth , then place 1 liter of water in a saucepan and soak kombu and leave it for about 1 hour.

2. Turn of the heat with low heat, then take the konbu out just before water is boiled. Keep the heat on.

3. Turn off the heat after boiling and add bonito, and Wait 1-2 minutes until the bonito sink in the bottom of the saucepan.

4. Prepare a strainer and place a piece of cotton or a kitchen paper on the strainer, then strain gently.

∴How to make Konbu dashi∴

Ingredients

10-20g of Konbu, 1 little of water

Method

1. Gently wipe Koｍbu with a slightly wet cotton cloth , then place 1 liter of water in a saucepan and soak kombu and leave it for about 1 hour.

2. Turn of the heat with medium heat and simmer kombu.

3. Take the kombu out just before water is boiled. Keep the heat on.

Hope these helped your home Japanese cooking! Feel free to contact me if you have more questions about traditional Japanese cooking!