What is “dashi” the Japanese stock that creates umami?
Share
What is “dashi”, indispensable to Japanese cuisine?
Dashi is the foundation supporting the “umami” that underpins Japanese cuisine. It is a clear liquid extracted from natural ingredients such as kombu seaweed, bonito flakes, shiitake mushrooms, and dried sardines. It imparts depth to the entire dish while retaining a light flavour. For instance, it plays an essential role in numerous dishes including miso soup, udon and soba noodle broths, and simmered dishes.
Dashi allows the inherent flavours of ingredients to shine through, enabling dishes to be satisfyingly flavourful even with minimal use of other seasonings. Furthermore, umami is highly valued in Japanese culinary culture as one of the “five tastes”.
Why Dashi is Gaining Attention in the EU Today
In recent years, growing health consciousness and interest in natural foods within the EU have drawn attention to Japanese dashi. Dashi allows dishes to be made delicious without excessive salt or oil, making it an ideal cooking method for those conscious of reducing salt or fat intake.
As it can be extracted from various animal and plant-based ingredients, it is also favoured by those pursuing vegetarian or vegan lifestyles. Influenced by the Japanese cuisine boom and Michelin-starred restaurants, dashi has become incorporated not only in restaurants but also in home cooking as an element supporting the delicate flavours of Japanese cuisine. Dashi is now an indispensable foundation for learning Japanese cuisine and is becoming a new culinary standard within the EU.
Differences from Global Soup Stocks (Comparison with Bouillon and Consommé)
While various soup stocks exist worldwide, Japanese dashi possesses unique characteristics. French bouillon and consommé involve simmering meat and vegetables for extended periods, resulting in a rich flavour profile with abundant aroma and fat content. In contrast, Japanese dashi is characterised by briefly simmering ingredients like kombu seaweed and katsuobushi bonito flakes to extract a clean, transparent umami flavour. While bouillon and consommé possess a “star-like presence”, dashi acts as the backdrop to a dish, supporting the flavours of the ingredients and maintaining overall harmony. Furthermore, as it uses no spices, it does not interfere with the inherent flavours of the ingredients. This distinction is a major factor in Japanese cuisine being praised for its “delicate and light flavour”.
The “umami components” in dashi and their health benefits
The reason dashi tastes delicious lies in its scientifically proven umami components. Glutamic acid, abundant in kombu; inosinic acid, prevalent in bonito flakes; and guanylic acid, found in shiitake mushrooms, are all natural compounds that possess umami. Combining these creates a synergistic effect, resulting in a more pronounced and complex flavour. Utilising this characteristic allows for the creation of satisfying dishes while reducing salt content. In Europe, where health consciousness is growing, the ability to achieve both reduced salt and deliciousness is a major appeal. Furthermore, dashi provides natural umami without the need for artificial additives, making it suitable for those seeking a more natural approach to their diet.