Have you ever heard of "Dashi," the secret to the deliciousness of Japanese cuisine? While many may be familiar with the word, fewer people truly understand the role dashi plays and how it’s made. In this blog, we will explore the basics of dashi, the foundation of Japanese cuisine, and invite you to learn how to make it yourself.
Dashi is a type of broth made by simmering ingredients like meat, seafood, vegetables, or dried ingredients, and it forms the backbone of flavor in Japanese cooking. In Western cuisine, this is similar to "bouillon" or "stock," while in Chinese cuisine, it’s known as "tang." What makes Japanese dashi unique is its simplicity and the ability to bring out the natural flavors of the ingredients.
What is Dashi in Washoku (Japanese Cuisine)?
Japanese dashi is made primarily from dried ingredients such as Kombu (kelp) and Katsuobushi (dried bonito flakes). Kombu is rich in glutamic acid, a key Umami component, while Katsuobushi contains inosinic acid. When combined, they create a deep, rich flavor.
One of the unique features of Japanese cooking is that it doesn’t rely on the strong flavors of meat; instead, it uses ingredients like seafood and vegetables, focusing on enhancing the natural flavors. This has contributed to the global reputation of Washoku (Japanese cuisine) as being both delicious and healthy.
The History of Dashi
The history of dashi dates back to the Jomon period (around 14,000–300 BCE). As pottery developed, the technique of boiling food was born. Archeological evidence shows that people began boiling wild plants, fish, and meat, leading to the discovery of the deliciousness of the broth. In the 7th and 8th centuries, historical texts mention the use of kombu and katsuobushi. During the Edo period (1603–1868), the "dashi culture" flourished, and the techniques of making dashi with Kombu and Katsuobushi spread throughout Japan.
Types of Dashi
Dashi comes in many forms, depending on the ingredients used. The most common types of dashi in Washoku (Japanese cuisine) are made from Katsuobushi (bonito flakes), Kombu (kelp), Niboshi (dried sardines), and Shiitake mushrooms. Each type of dashi has its own unique flavor profile and is used for different dishes. For example, katsuobushi-based dashi has a strong, rich flavor, while Kombu-based dashi is more delicate and enhances the natural flavors of other ingredients.
To make Kombu dashi, it’s best to simmer the kombu gently at around 60–70°C (140–160°F). Boiling it at too high a temperature can release unwanted elements that make the broth slimy and overly "seaweed-like."
Dashi for Vegetarians and Vegans
In recent years, there has been growing attention to creating dashi suitable for vegetarians and vegans. Traditional dashi made with Katsuobushi may not be appropriate for those who avoid animal products. In response, plant-based dashi made with Kombu, Shiitake mushrooms, and other non-animal ingredients has been developed. Many restaurants now offer vegan-friendly dashi, and this trend continues to grow in the world of Washoku.
Learn to Make Dashi in a Washoku (Japanese Cuisine) Cooking Class
If you want to experience the true essence of Japanese cuisine, learning how to make dashi is essential. In our authentic Washoku cooking class in Shinjuku, Tokyo, a licensed chef, Emiko Masuda, will teach you the basics of making dashi, from selecting the right ingredients to perfecting the technique. You’ll also learn how to incorporate dashi into your everyday cooking, adding depth and Umami to your dishes.
Why not take part in our cooking class and discover how to make delicious and healthy meals using dashi? You’ll gain practical skills that you can bring back home, allowing you to enjoy the authentic flavors of Washoku in your own kitchen. We look forward to welcoming you to this unique experience!
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It’s only a 4-minute walk from both JR Okubo Station (Sobu Line) and JR Shin-Okubo Station (Yamanote Line), offering excellent accessibility. JR Okubo Station is just one stop away from JR Shinjuku Station on the Sobu Line. JR Shin-Okubo Station is just one stop away from JR Shinjuku Station on the Yamanote Line.
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