what is dashi

Dashi is a fundamental ingredient in Japanese cuisine, often described as a clear soup stock that forms the base for various dishes. It is known for its distinctive sweet and savory umami flavor, which sets it apart from other stocks. The most common types of dashi are made from a combination of kombu (dried kelp) and katsuobushi (dried bonito flakes), but there are also vegetarian/vegan options available, such as dashi made from rehydrated dried shiitake mushrooms and kombu. Dashi is used in a wide range of Japanese dishes, including miso soup, hot pots, stews, and noodle soups, and it can also be used as a seasoning liquid or added to sauces to enhance the savory depth of the dishes