Dashi
Dashi
Dashi (/ˈdɑːʃi/; from Japanese: 出汁, dashi) is a class of soup and cooking stock used in Japanese cuisine.
Pronunciation
In English, Dashi is pronounced as /ˈdɑːʃi/. In Japanese, it is pronounced as [daɕi].
Etymology
The term "Dashi" is derived from the Japanese word "出汁" which translates to "broth" or "stock". The word is made up of two kanji: "出" (da) meaning "out" and "汁" (shi) meaning "juice" or "soup".
Usage
Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. It is also mixed into flour base of some grilled foods like okonomiyaki and takoyaki.
Ingredients
The most common form of dashi is a simple broth or fish stock made from Kombu (edible kelp) and Katsuobushi (fermented, smoked skipjack tuna or bonito). Other varieties of dashi can also be made with Niboshi (dried baby sardines), Hoshi Shiitake (dried shiitake), and Agodashi (flying fish dashi).
Related Terms
- Umami: The taste sensation that dashi imparts to food.
- Miso Soup: A traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.
- Noodle Broth: A type of broth made from dashi, soy sauce, and mirin.
- Kombu: A type of edible kelp used in East Asian cuisine and a key ingredient in making dashi.
- Katsuobushi: Dried, fermented, and smoked skipjack tuna used in the making of dashi.
External links
- Medical encyclopedia article on Dashi
- Wikipedia's article - Dashi
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski