Instant Dashi


Dashi is Japan's all-purpose soup stock and seasoning. There are different varieties of dashi, all lending flavor and depth to dishes. Traditonally, dashi is prepared with katsuo-bushi (dried bonito) and konbu (a giant kelp). Today, most modern Japanese home cooks use instant dashi, packaged granules that dissolve in hot water (generically called dashi no moto).


Other names: Dashi No Moto, Dashi-No-Moto, Hon Dashi
Translations: Άμεση Dashi, Momentiniai Dashi, لحظة داشي, Instant dash, Инстант Дасхи, Instant dashi, 인스턴트 Dashi, Instant dashi, Instant dashi, מיידי דאשי, Dashi Instan, インスタントだし, त्वरित Dashi, Dashi instantáneo, Миттєве Даші, 即时大石, Мгновенное Даши, Dashi instantani, Незабавно Даши

Physical Description

There are several excellent instant dashi powders available, which have a very authentic flavor. Simply mix with enough water to make a delicately flavored stock.

Colors: yellow, light brown.

Tasting Notes

Flavors: salty, sea like
Mouthfeel: Watery, Soupy
Food complements: Soups, Vegetables, Beef
Wine complements: All wines
Beverage complements: Sake
Substitutes: Dried seaweed, Bonito flakes

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: You selection will be based on preference and preferred brand. Usually, about 1 tsp of dashi powder is used for 3 to 5 cups of water. Follow the instructions in the packages. Dashi powder includes some salt, so adjust the flavor of dishes as needed.
Buying: Can purchase at your local Japanese grocer or online.
Procuring: Usually boiling dried kelp (Seaweed) with dried bonito (Fish).

Preparation and Use

Can be used to make stocks, broths, stews and soups.

Cleaning: No cleaning is required.

Conserving and Storing

Ichiban Dashi should always be freshly made, but Niban Dashi can be stored in a sealed bottle and refrigerated for up to 3 days or can be frozen.

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