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| − | '''[[File:Dashipackages.jpg|thumb|Pre-Packaged Dashi. ]]Dashi''' is a type of soup and cooking stock that is central to the Japanese culinary experience. ''Dashi'' forms the base for [[miso soup]], clear broth, [[noodle]] broth, and many kinds of simmering liquid. |
+ | '''[[File:Dashipackages.jpg|thumb|Pre-Packaged Dashi. ]]Dashi''' is a type of ''very convenient'' soup and cooking stock that is central to the Japanese culinary experience. ''Dashi'' forms the base for [[miso soup]], clear broth, [[noodle]] broth, and many kinds of simmering liquid. |
| − | ==Types== |
+ | ==Types of Dashi! ☀(´• ω •`) ♡== |
| − | The most common form of ''dashi'' is a simple [[broth|Broth]] or stock made by heating water containing ''[[kombu|Kombu]]'' (edible [[kelp|Kelp]]) and ''[[kezurikatsuo|Kezurikatsuo]]'' (shavings of ''[[katsuobushi]]'' - preserved, fermented tuna) to near-boiling, then straining the resultant liquid. |
+ | The most common form of ''dashi'' is a simple [[broth|Broth]] or stock made by heating water containing ''[[kombu|Kombu]]'' (edible [[kelp|Kelp]]) and ''[[kezurikatsuo|Kezurikatsuo]]'' (shavings of ''[[katsuobushi]]'' - preserved, fermented tuna) to near-boiling, then straining the resultant liquid. It's Simple! |
Fresh dashi made from dried kelp and katsuobushi is rare today, even in Japan. Other kinds of dashi stock are made by soaking kelp, [[niboshi]], or [[shiitake mushroom|shiitake]] in water for many hours or by heating them in near-boiling water and straining the resultant broth. |
Fresh dashi made from dried kelp and katsuobushi is rare today, even in Japan. Other kinds of dashi stock are made by soaking kelp, [[niboshi]], or [[shiitake mushroom|shiitake]] in water for many hours or by heating them in near-boiling water and straining the resultant broth. |
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Revision as of 02:41, 12 November 2018
Pre-Packaged Dashi.
Dashi is a type of very convenient soup and cooking stock that is central to the Japanese culinary experience. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid.
Types of Dashi! ☀(´• ω •`) ♡
The most common form of dashi is a simple Broth or stock made by heating water containing Kombu (edible Kelp) and Kezurikatsuo (shavings of katsuobushi - preserved, fermented tuna) to near-boiling, then straining the resultant liquid. It's Simple!
Fresh dashi made from dried kelp and katsuobushi is rare today, even in Japan. Other kinds of dashi stock are made by soaking kelp, niboshi, or shiitake in water for many hours or by heating them in near-boiling water and straining the resultant broth.