Dashi: Soup Passions In Japan
posted by John Spacey, March 02, 2014The foods that get people most excited in Japan are often the most simple. Dashi is a perfect example.Dashi is a type of clear, light broth that's used as a soup, sauce and cooking stock. It has a umami flavor that's thought to give food another dimension of taste.Dashi is made by simmering or soaking ingredients such as katsuobushi, kombu, sardines or shiitake mushrooms in water. The solid ingredients are then strained out. The result is an extremely light broth. Despite its ingredients, dashi doesn't taste fishy. In fact, it has little flavor on its own. When combined with other ingredients it adds a rich umami taste to dishes.There are several common types of dashi:
1. Kombu Dashi
Kombu soaked in water. The kombu is removed and often eaten. The remaining water is dashi.
2. Shitake Dashi
Made by soaking shiitake mushrooms in water.
3. Niboshi Dashi
Dried sardines soaked in water. The heads and entrails are removed before soaking to prevent bitterness.
4. Instant Dashi
Instant dashi is a powder that can be dissolved in water. It may include chemical food additives. Instant dashi tends to have a strong flavor as compared with homemade dashi.
5. Concentrated Dashi
Concentrated liquid dashi that is diluted before use.
6. Dashi Teabags
Dashi ingredients in a teabag-like sack available in a number of varieties. The easy way to make a quality homemade dashi.
Passion for Dashi
Dashi is one of the first foods many Japanese people eat.Baby food in Japan is often flavored with dashi. It's believed that umami is a wholesome flavor for kids (as compared with salty or sweet foods).Dashi is a daily food for many people in Japan. It's used as a ingredient in countless favorites such as miso soup.
Western cuisine increasingly uses dashi to add umami flavor to dishes.
Once you're in the habit of eating dashi, you'll miss it when you go without. Like cheese or chocolate — dashi is more than just another ingredient. It's a passion.
| Dashi is ranked | #2 of 12 Smells of Japan #3 of 34 Ingredients for Japanese Food #8 of 96 Vegetarian Japanese Foods |
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