Dashi: seaweed (konbu) stock

Foodtourist.com Restaurants, Wine, Travel, Opinions

Food glossary

Reviewed By

Sue Dyson and Roger McShane

Dashi is a light stock made from konbu (seaweed) and dried bonito flakes that is widely used in Japanese cooking along with shoyu (soy sauce) and mirin (sweet wine).
The quality of the dashi stock used in Japanese dishes is one of the most important factors in successfully executing a dish. Poor stock inevitably leads to a poor dish.
A crucial factor in making dashi is to ensure that the heat the konbu slowly and make sure that it gets close to boiling point but does not reach this temperature as the liquid will become slightly bitter.

Foodtourist.com - Independent commentary on the Web since 1996

Copyright | Disclaimer| Privacy Policy