Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

dashi the basic Japanese soup stock, is made by simmering flakes of dried bonito (katsuobushi) and pieces of giant kelp (konbu). It has a delicate flavour and is well suited to making clear soups; but it has many other culinary uses, and has been described as the primary constituent of Japanese cooking. Instant dashi in the form of a powder in packets or in liquid form in bottles is available, as Dashi-no-moto.