What is Dashi? A Perfect Guide to Japanese Soup Stock

Contents hide

1 What is "Dashi"?

2 Types of Dashi

2.1 Katsuo Dashi (Dried Bonito)

2.2 Kombu Dashi (Kelp Broth)

2.3 Niboshi Dashi (Dried Sardine Broth)

2.4 Shiitake Dashi (Mushroom Broth)

2.5 Agodashi (Dried Flying Fish Broth)

3 Elevate Your Menu Today!

Japanese Food
Last ModifiedJanuary 22, 2025
broth, soup stock

Have you used Dashi for your meal before? It is essential soup stock when you make Japanese meal. You can find what Japanese soup stock is and what types of Dashi there are, how to make and use them. Discover the greatness and importance of Japanese soup stock!

What is "Dashi"?

Dashi is a traditional Japanese soup stock and a cornerstone of Japanese cuisine, celebrated for its rich umami flavor. Unlike Western stocks that require hours of simmering, dashi is quick and simple to prepare, typically using just a few ingredients: kombu (dried kelp), katsuobushi (dried bonito flakes), niboshi (dried sardines), or shiitake mushrooms. This versatility makes dashi adaptable to various dietary preferences, including vegan options.

Its importance lies in its ability to enhance the natural flavors of ingredients, acting as the foundation for iconic dishes such as miso soup, ramen, and simmered vegetables. The umami notes in dashi provide a depth of flavor that balances and elevates dishes, offering a signature taste synonymous with Japanese culinary tradition. Dashi embodies the Japanese philosophy of highlighting the inherent qualities of food, making it a must-have element in both home kitchens and professional Japanese restaurants.

Types of Dashi

Katsuo Dashi (Dried Bonito)

The most major soup stock which is made from dried bonito. It is usually used for most of Japanese cuisine. It has a smoky, umami-rich flavor with a deep, savory taste. There are many granule-type products and people can use it easily.

How to make

Prepare 1L boiled water.
Turn off the heat and put dried bonito flakes 30g in the pot.
Leave it for a couple of minutes.
Strain the soup through a lined with kitchen paper or cloth and let stand for 1 minute.

Uses

Miso soup, Ramen soup, Udon soup, Japanese omlet etc.

Kombu Dashi (Kelp Broth)

Kelp soup stock contains a large amount of “Umami” and has such individuality that the taste of the dashi can vary depending on its place of origin. It’s clear, light, and mildly savory with a natural sweetness from the kombu.

How to make

Put 1L water and 10-20g kombu in a pot together.
Leave it for 30-60 minutes.
Heat over medium heat, and turn off the heat just before the water boils and remove the kombu.

Uses

Oden(Japanese fish soup stew), Hot pot etc.

Niboshi Dashi (Dried Sardine Broth)

Made from niboshi (dried baby sardines), this dashi has a stronger, fishier flavor than katsuo dashi. It’s rich in umami and has a more intense oceanic taste.

How to make

Remove the black wadding from the belly and head.
Put 1L water and 20g dried sardines in a pot.
Leave it for 30 minutes.
Heat over medium heat, and when it comes to a boil, lower the heat and remove the scum.
Leave it for 5-10 minutes.

Uses

Miso soup, Ramen soup, Soba and Udon broth etc.

Shiitake Dashi (Mushroom Broth)

This vegan dashi is made from dried shiitake mushrooms and has a rich Umami, earthy flavor. It’s a good alternative for those who prefer plant-based options. Also, it can be made so easily.

How to make

Wash the dried mushroom.
Put the mushrooms and cold water in an airtight container and place in refrigerator.
Let stand overnight.
Scrub with kitchen paper or a colander lined with a cloth.

Uses

Osuimono(Japanese style soup), Japanese style seasoned rice etc.

Agodashi (Dried Flying Fish Broth)

“Ago” means flying fish. It has an intense flavor.

How to make

Remove the wadding from the belly and head and slice the body lengthwise.
Put 1L water and dried flying fish 30g in a pot and leave for around 3 hours in a refrigerator.
Heat over medium heat, and when it comes to a boil, remove the scum and lower the heat.
Scrub with kitchen paper or a colander lined with a cloth.

Uses

Hot pot, Ramen soup etc.

Elevate Your Menu Today!

I introduced some types of Japanese soup stock. How was it? By making and using it carefully, the quality of Japanese meal is going to be so good.

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What is Dashi? A Perfect Guide to Japanese Soup Stock

What is "Dashi"?