Dashi is a fundamental soup stock essential in Japanese cuisine, used to add umami (savory taste) to dishes. It is primarily made from kombu (kelp) and katsuobushi (dried bonito flakes), and enhances the flavors of various dishes such as miso soup, simmered foods, and noodles.

While you can make dashi soup from scratch, it can be time-consuming, so many Japanese people often use store-bought dashi granules or dashi soup instead.

In Japanese supermarkets, Bonito soup stock is generally divided into two main types:

Hondashi (ほんだし) – Hondashi is a very popular Japanese seasoning made from dried bonito, used to make dashi, a basic broth in Japanese cooking. Many people in Japan use it because it’s quick and easy. However, it’s not additive-free, as it often contains flavor enhancers and other ingredients to boost the taste.

Dash (だし) – You can also find additive-free dashi, though it tends to be a bit more expensive. If you’re looking for it, try searching for “だし(出汁), 無添加”.

How to Make Kombu Dashi

Ingredients:

Water: 1 liter
Kombu: 10-15 grams

Instructions:

Place 1 liter of water in a pot and soak 10-15 grams of kombu.
Let it soak for 30 minutes to 1 hour to extract the umami from the kombu.
Slowly heat over low heat, and just before it reaches a boil, remove the kombu.
Once the kombu is removed, the dashi is ready to use.

This dashi can be used in a variety of dishes such as miso soup, simmered foods, and noodles.

Refrigeration: Store in an airtight container in the refrigerator and use within 2-3 days for best results.
Freezing: You can freeze the dashi in ice cube trays for up to a month.

To maintain its freshness and flavor, it’s recommended to use it as soon as possible.

How to Make Kombu Dashi

Ingredients:

Water: 1 liter
bonito flakes: 10-15 grams

Instructions:

Place 1 liter of water in a pot.
Bring the water to a boil.
Once boiling, turn off the heat and add 10-15 grams (1 pack) of bonito flakes.
Let it sit for 1-2 minutes until the bonito flakes sink.
Strain the liquid using a sieve or paper towel to remove the bonito flakes.
The dashi is ready to use.

This dashi can be used in dishes such as miso soup and simmered foods.

Refrigeration: Store in an airtight container in the refrigerator and use within 2 days for best results.
Freezing: You can freeze the dashi in ice cube trays for up to 1 month.

To enjoy the freshest flavor, it’s recommended to use it as soon as possible.