Talking about Japanese Cuisine? then, You can’t skip Dashi!

What is dashi?

Dashi is cooking broth made of infusions of foods such as bonito flakes, dried kombu(kelp), dried sardine, and dried shiitake mushroom. If you love Japanese cuisine and willing to try cooking by yourself, then you can’t miss the Dashi broth. It’s the base of many Japanese dishes and the source of umami flavor. It won’t be the same without Dashi broth for sure!

5 Types of Dashi

Dashi is simple to make and it can be made in less than 30 minutes. This is no wonder why Japanese people don’t mind using it for most of their dishes. (Well, now these days are much easier, you can buy instant dashi at any supermakert in Japan.) There are different kinds of Dashi broth, so let’s go through major dashi broths in Japan.

1. Katsuo Dashi


Ingredients are just bonito flakes and water. Katsuo dashi has a rich flavor and plain tasting. Katsuo contains inosinic acids, so combining that with glutamic acid in beans, seaweed, daily products and vegetables makes more umami.

2. Kombu Dashi


Ingredients are just dried Kombu(kelp) and water. Kombu dashi has a mild flavor and plain tasting. Kombu contains glutamic acids which are basis of umami. Combine that with the inosinic acid in meat, fish and shellfish to create synergistic umami effect.

3. Awase Dashi


Ingredients are bonito flakes, Kombu and water. This is the most common dashi you can use for any kinds of Japanese cuisine. Combining Katsuo and Kombu makes dashi more enriched.

4. Iriko Dashi


Ingredients are dried sardine and water. Iriko dashi is similar to Katsuo dashi but has more fishier flavor.

5. Shiitake Dashi


Ingredients are dried shiitake mushroom and water. Shiitake mushroom contains guanylic acids and combines that with glutamic acid in beans, seaweed, daily products and vegetables create create synergistic umami effect.

How to Use these Dashi

1. Katsuo Dashi
This is mainly used for vegetable dish and soup.

2. Kombu Dashi
This can be used for Nabe(hot pot), tofu dish, steamed egg hotchpotch, and vinegared dish.

3. Awase Dashi
This is the most common dashi and can be used for any dish.

4. Iriko Dashi
This is mainly used for soup and noodle soup such as udon and soba.

5. Shiitake Dashi
Basically you can use this with any dish if you like shiitake mushroom flavor!

Actually, how you use these dashi is really up to you. You can also mix these dashi and make your favorite dashi. I like nabe with Kombu dashi it is because I add variety of ingredients in it.

Find out what dashi and dish go well for you!

Leave a Reply

Your email address will not be published. Required fields are marked *