Dashi is a fundamental base broth in Japanese cuisine, used to add a seafood flavor to many dishes. It is traditionally prepared by steeping flavorful ingredients, such as kombu ( dried bonito flakes (katsuobushi), in hot water. There are also variations of dashi made with dried shiitake mushrooms or dried sardines.
Dashi is used as a base for many soups, including miso soup, as well as to flavor sauces, stews, and casseroles. It is naturally gluten-free, provided the ingredients used do not contain gluten additives. Dashi adds depth of flavor thanks to its umami profile and is essential in Japanese cuisine for its simplicity and rich taste .
It can be replaced with fish stock or fish sauce (nunc man). I admit that a Japanese friend brought some back for me: it comes in tea bags to be infused.
