A fundamental Japanese stock made from kombu seaweed and dried bonito flakes, serving as the umami-rich base for miso soup, ramen, and countless other dishes.
From Japanese 'dashi' meaning 'extracted liquid' or 'broth,' derived from the verb 'dasu' (to extract or draw out). The term reflects the essence of Japanese cooking philosophy of extracting maximum flavor from minimal ingredients.
Dashi is often called the soul of Japanese cuisine because it contains natural glutamates that create the fifth taste, umami, which wasn't scientifically identified until 1908 by Japanese chemist Kikunae Ikeda while studying kombu seaweed!
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