Dashi

Dashi is the essential base stock of Japanese cuisine. It is used in particular to make miso soup, in combination with miso paste. The most common ingredients of dashi are water, katsuobushi (dried bonito flakes) and kombu (dried seaweed). Unfortunately, many Japanese people today no longer make their own dashi, but use instant powdered or liquid substitutes for speed and convenience. Instant dashi, however, often contains amino acids and glutamates that flatten the flavour of dishes, which