Shōjin 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
  • 100 g (


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