Dashi explained

As far as we’re concerned, dashi is one of the most delicious flavor enhancers in Japanese cuisine. Warm, powerful and umami, what’s not to love? We’re happy to tell you more about this powerhouse broth.

Dashi is made from kombu (seaweed) and bonito flakes (dried, smoked and fermented tuna). After this base, anyone can put their own signature on their dashi by adding, among other things, soy sauce, miso, sugar and sake.

Umami

But what makes dashi so incredibly delicious? It’s the fifth taste: umami. Since 1908, this designation has been included in our palate alongside salty, sweet, sour and bitter. Umami means ‘delicious taste’ in Japanese and is best described as savory (think aged cheese). And dashi happens to be made entirely from umami ingredients. The result: a distinctive broth that brings out all the flavors around it.

Make it yourself

Craving some? Making it yourself is really easy, find out here how to make dashi at home.

Eating out

Not much of a kitchen hero? Or do you simply feel like going out? These are our favorite Japanese restaurants, where you can eat more than just sushi:

Utrecht
Don Dining Kounosuke
Westerkade 27

Amsterdam
Akitsu
Rozengracht 230

Rotterdam
YAMA
Eendrachtsweg 31A

The Hague
SET Genkie Tei
Schoolstraat 4