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Using dashi

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About
While it is undisputed that dashi is a fundamental ingredient in Japanese cooking, there is a wide variety of dashi from which to choose, depending on the type and intensity sought.

The basic Japanese recipes in this section come from Yoshihiro Murata, the third generation owner and chef of the kaiseki restaurant, Kikunoi.

The most commonly used dashi in Japanese restaurants is ichiban or niban dashi, made from kombu (kelp) and katsuobushi (bonito flakes). However, dashi lies at the heart of a restaurant’s quality and unique taste; so, the types used, the origin of the ingredients and the methods used in cooking the dashi all have a role in creating this taste. Therefore, it is important to understand the characteristics of each type of dashi and how they are incorporated into cooking.

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