First Dashi

Preparation info
    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


  • 1 L ( c) soft water
  • 10 g ( o


The first extraction is the finest, yielding the clearest, most delicate dashi. Place the seaweed in water, preferably soft, for about half an hour. Then warm the liquid to a temperature of about 60°C (140°F) and keep it at that temperature for half an hour. It is easiest to do this using a water bath. Remove the seaweed and heat the liquid to 60–70°C (140–160°F), and then add the katsuobush