Dashi

Dashi is a traditional Japanese broth fundamental to many dishes, made by simmering ingredients like dried bonito flakes (katsuobushi), kelp (kombu), and sometimes dried sardines or shiitake mushrooms. It serves as a flavorful base, providing umami—the savory taste that enhances the overall flavor of soups, stews, and sauces. Dashi is typically prepared quickly, resulting in a clear, aromatic stock that highlights the natural umami of ingredients and forms the foundation for many Japanese culinary creations.