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).
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.
Selecting and Buying
Preparation and Use
Can be used to make stocks, broths, stews and soups.
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.