Dashi (Japanese Soup Stock)

Dashi is a Japanese soup stock traditionally made from kombu (kelp) and bonito flakes (dried fish). It is used as a base for many types of Japanese dishes such as miso soup, noodle soups, and stews. The flavor is umami-rich, with a subtle smokiness that adds depth to any dish it's used in.

Ingredients

Dashi is traditionally made from two main ingredients: kombu (kelp) and bonito flakes (dried fish). Kombu is strips of dried seaweed that are rich in umami flavor and minerals, while the bonito flakes provide a subtle smoky flavor. Some recipes also call for other ingredients such as shiitake mushrooms, niboshi (dried anchovy), and katsuobushi (dried skipjack tuna).

Nutritional Facts

Dashi is a low-calorie and nutrient-rich soup stock. Due to the kombu, it is high in iodine and other minerals. Kombu also provides dietary fiber, vitamins, and phytonutrients. Bonito flakes are high in protein and omega-3 fatty acids. The combination of these two ingredients creates a flavorful but nutritious base for Japanese dishes.