DA-shee] Used extensively in Japanese cooking, dashi is a soup stock made with dried bonito tuna flakes (katsuobushi), kombu and water. Dashi-no-moto is this stock in instant form; it comes granulated, powdered and in a concentrate.
Japanese cooking stock made with kombu and dried bonito (fish) flakes. We omit the fish flakes and find the kombu adequate.
A clear stock made of freshly shaved katsuobushi (dried, smoked mold-cured bonito) and knobu, a type of kelp. Dashi-no-moto is instant dashi, similar to cubed or powdered bouillon.
traditionally, three types of dashi are used in Japanese cooking: katsuo-dashi, stock from dried bonito flakes; konbu-dashi, stock from dried kelp seaweed used for shabu-shabu (one-pot dish); and niboshi-dashi, stock from dried small sardines or anchovies. Dashi is used in clear soups, miso soups and various casserole dishes. Instant dashi is available in powder, granules and liquid concentrate.
basic soup and cooking stock made with kombu and katsuoboshi.
A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.
Broth or stock. I use konbu or shiitake dashi or sometimes a combination of both.
Made from dried kelp (kombu) and dried fish (bonito), this is the basic stock used in Japanese cooking. It is available as granules or powder which are dissolved in hot water to make up stock.
Japanese soup stock made from dried bonito fish flakes
a clear fish stock which is the basis of Japanese dishes.
