Shōjin Dashi

• 1 L (4¼ c) soft water
• 100 g (3½

Shōjin dashi is also a vegetarian stock, but it is a true dashi in the sense that it depends on synergy to attain a perfect umami taste. As in all other Japanese dashi, glutamate is obtained from seaweed (konbu), but 5’-ribonucleotides are obtained from guanylate in dried fungi, especially shiitake mushrooms, rather than from inosinate in fish. It is important to use dried mushrooms, as