Japanese Products 1- Japanese Dashi

Dashi is an essential part of Japanese cuisine.

Japanese food is a culture of dashi.

In the past, each household made dashi for every meal before cooking.

Today, both men and women work, so time saving is preferred.

Today, there are many convenient and tasty dashi products.

Dashi can be transformed into granules or powders to make delicious Japanese dishes.

Dashi is the foundation of flavor in Japanese cuisine (Washoku).

There are various types of dashi, including dried bonito flakes, kelp, dried sardines, shiitake mushrooms, and vegetables.

The umami component in kelp is glutamic acid.

The umami component in dried bonito flakes is inosinic acid.

The umami component in dried shiitake mushrooms is guanylic acid.

One or a combination of these umami ingredients is used to make dashi.

Umami ingredients are extracted by boiling or soaking dried shiitake mushrooms in water for a long time.

Glutamic acid, inosinic acid, and guanylic acid are called the "three major umami ingredients.

松茸のお吸い物＝Clear soup of matsutake mushroom

だし巻きたまご＝Dashimaki Tamago.　

Baked eggs with "Dashi soup" added to the eggs 

蕪（かぶ）の味噌汁＝Miso soup with turnip (Brassica rapa).

We hope that through dashi, you will deepen your understanding of Japan.