Dashi- one of the best expression of umami

Make your own daishi!

Dashi is Japanese stock/broth that is backbone of many Japanese dishes and is incredibly simple to make.

There are 4 types of dashi (the picture from left to right)

Kombu - dried kelp

Shiitake - dried mushroom

Niboshi - dried sardines

Katsuobushi - bonito flakes

How to make: put the ingredients in a jar and add water!

For Katsuobushi, you can also boil water and once it’s boiled, turn off the heat and put Katsuobushi , leave it for a while and remove Katsuobushi with a strainer.

These 4 can be mixed with any combination or you can even mix all of them together.

You can make miso soup, nimono (simmered dishes), hotpot, dashimaki tamago(egg roll), anything! We will post more recipe using dashi!

Dashi is so rich in umami that any dish made by it will pair very well with sake!