Japanese stock made from kombu and katsuobushi; the clearest expression of umami as a foundational flavor.
Where it comes from
Rooted in Japanese culinary tradition, dashi is often made from kombu and bonito flakes, reflecting a deep respect for the quality of ingredients and simplicity.
In the kitchen
Used as a base for soups, sauces, and braises, dashi infuses dishes with umami, enhancing flavors while maintaining a light, refreshing quality.
Nutrition (per 100g)
2kcalCal
0.0gProtein
0.0gFat
0.5gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Miso
Warm dashi, stir in miso off-heat. Miso's depth hugs dashi's umami, creating a comforting, savory broth.
Tofu
Simmer tofu gently in dashi. The broth seeps in, making tofu tender and subtly savory.
Kombu
Steep kombu in warm dashi, then remove. Kombu deepens the umami, adding a hint of the sea.
Udon
Dashi forms a savory broth base, infusing udon with a delicate, oceanic essence. Simmer gently to keep it clear.
Kamaboko
Simmer in dashi for a few minutes. The broth's umami seeps in, enriching kamaboko without losing its firm texture.
