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dashi
Dashi (出汁, だし) is a class of soup and cooking stock used in Japanese cuisines. ''Dashi'' forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid.
==Methods==
The most common form of ''dashi'' is a simple broth or fish stock made by heating water containing ''kombu'' (edible kelp) and ''kezurikatsuo'' (shavings of ''katsuobushi'' - preserved, fermented skipjack tuna) to near-boiling, then straining the resultant liquid. The element of umami, considered one of the five basic tastes in Japan, is introduced into dashi from the use of katsuobushi. Katsuobushi is especially high in sodium inosinate, which is identified as one source of umami.
Homemade ''dashi'', made from dried kombu and katsuobushi, is less popular today, even in Japan.〔(Ingredients used for making dashi at home cooking (Japanese). )〕 Granulated or liquid instant dashi replaced the homemade product in the second half of the 20th century. Compared to the delicate nuanced taste of homemade dashi, instant dashi tends to have a stronger, less subtle flavor, due to the use of chemical flavor enhancers—glutamates and ribonucleotides.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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