Dashi is one of the foundations, which form the basis of almost all Japanese soups. Dashi is made by bringing dried bonito flakes (Katsuobushi) and kombu seaweed to the boil and skim off the resulting stock. Dashi is used for dishes like soups, stews (Nabe), sauces and rice dishes. Dashi, in easy to prepare powdered form, is very popular, because you can cook authentic tasting Japanese dishes, without having to prepare the stock from ground up.
*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!
* Usually coarser bonito flakes are used in place of small and fine bonito flakes. They are larger and can be skimmed off after cooking. With good quality, and dried again, they are usable again.
Traditionally Dashi was made with sardines (Iriko), however due to the strong taste, this was not incorporated into the Western cuisine.