Collection: Broth

出汁

Japan’s iconic broths include katsuobushi (bonito flakes) and kombu (kelp) dashi. The origin of dashi dates back to the Jomon period, when people discovered the savory taste of broth made by boiling various foods in earthenware pots. Dashi refers to liquid containing umami extracted from ingredients, and umami is one of the five basic tastes, alongside sweet, sour, salty, and bitter. Key umami components include glutamic acid, inosinic acid, and guanylic acid. Common types of dashi include bonito, kelp, dried sardines, shiitake mushrooms, flying fish, and freshwater clams. Dashi can be chosen and blended depending on the dish, ingredients, or cooking style. It can be prepared using boiling (quick and strong flavor) or cold extraction (light and easy). Dashi is crucial to Japanese cuisine and often said to determine the flavor of a dish. Exploring your own ideal dashi combinations is part of the joy of cooking Japanese food.