Dashi broth

Description

Dashi broth is a light, clear stock with a delicate, salty umami note, featuring subtle aromas of dried bonito (katsuobushi) and kombu seaweed; vegetarian versions are characterized by an earthy flavor from dried shiitake mushrooms. It resembles a light, amber liquid, light and clear. In terms of nutritional value, dashi is low in calories and virtually fat-free, providing small amounts of protein and minerals, especially iodine from kombu, as well as natural amino acids (glutamates) that enhance flavor, allowing for a reduction in salt and fatty additives. Dashi is the foundation of Japanese cuisine: a base for miso soup, ramen, and udon, sauces, simmered dishes (nimono), dressings for vegetables and fish, as well as risotto or rice cooked in broth. Homemade stock can be stored in the refrigerator for 2–3 days or frozen in portions for 1–3 months; granules and concentrates should be kept tightly sealed in a dry, cool place. Heat gently, do not boil for long to preserve the fresh aroma.