Dashi is a Japanese broth made with seaweed and fish, and is a key ingredient in many Japanese dishes. It contains umami, a savory taste, and can be made with variations such as shiitake mushrooms. Bonito flakes and kombu seaweed are used to make dashi, and miso soup is made by combining dashi with miso seasoning. Broths are water-based foods made by infusing water with flavors and aromas, and can be purchased ready-made or made at home.
Dashi is a broth usually made with dried seaweed and fish. A type of broth, it is the basis of many Japanese dishes and is a very important part of Japanese cuisine in general. There are many variations of dashi, such as shiitake dashi, which is made with shiitake mushrooms. This broth is often a source of umami, or savory quality, in any dish it is found in, and is fast becoming a popular ingredient in various types of fusion cuisine. Fusion cuisine is the fusion of different culinary traditions.
Umami is a Japanese term for taste. It was included as one of five basic flavours, which also includes salty, sweet, bitter and sour. Glutamic acid is an amino acid found in some foods such as dashi and is responsible for the umami flavor. When the tongue comes into contact with foods rich in glutamic acid – such as cheeses, cured meats, aged foods and fermented foods – it translates the chemical substance into flavour.
A broth, also known as bouillon, is a water-based food that is made by infusing water with the flavors and aromas of ingredients such as meats, vegetables, herbs and spices. Broths usually provide a foundation for building soups and sauces. Many cooks use ready-made broths. These convenient products often come in ready-to-use cans or boxes, as well as concentrated powders that require only the addition of water. Dashi can be purchased or made at home by combining kombu – a dried type of seaweed – with bonito flakes – a preserved dried fish product – with water.
Bonito flakes or chips are made from slapjack tuna. The fish is dried, fermented, smoked and aged. The chips are often purchased pre-packaged, but larger pieces of fermented fish can also be purchased. When used in dishes, bonito imparts an umami flavor.
Kombu is produced from Saccharina japonica, a type of seaweed grown in Korea, China and Japan. Once harvested, the large, ribbon-like seaweed leaves are left to dry and are packaged for sale. The finished product is leathery. Like bonito, kelp is high in glutamic acid, as well as iodine and dietary fiber.
When making dashi, the kombu is usually soaked in cold water for about 20 minutes. After the kelp has been rehydrated in this way, a handful of bonito is added, the pot is placed over the heat, and the mixture is brought to a boil. Once it boils, the pot is removed from the heat and the kelp and bonito are strained. Cooks usually press the liquid out of the solids because this adds more flavor. The broth can also be prepared with cold water, leaving the dough to rest in the refrigerator for a few days.
Miso soup is made by combining dashi with miso seasoning. Miso is a paste made from fermented rice, soy or barley. Soup, which comes in many different varieties, is a Japanese culinary staple.
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