Dashi is a simple broth used as a base in most Japanese cooking, such as miso soup, noodle soups, tempura dipping sauce and more. Dashi is full of umami components that increase depth, richness, and complexity in flavor of dishes. This subtle flavor of umami-rich dashi enhances the natural taste of other ingredients and serves to transform the flavor.
Dashi is commonly made using kombu (kelp), katsuobushi (dried bonito flakes), and shiitake mushrooms. There is also a vegan broth, which is associated with traditional Japanese Buddhist cooking. This broth is mainly made using Shiitake and Kombu. Here are some ingredients.
Kombu
Dashi made only from kombu (kelp) is called Kombu dashi. It is characterized by its elegant taste and richness of umami. There are other types of dashi combining with kombu such as vegan broth which is prepared with both kombu and shiitake.
Kombu, which grows off the northern island of Japan, Hokkaido, is harvested and dried before use. We offer Please see our kombu products in sea vegetable page.
Shiitake
Shiitake dashi is made from dried shiitake mushrooms. It is characterized by its robust earthy flavor. Shiitake mushrooms contain a different umami component, guanylic acid, from kombu. Combining different umami components creates a synergistic effect of umami and it dramatically enhances the taste of dishes. They are particularly rich in vitamin D.
Mitoku offers fine dried Shiitake from Japan’s Southern island Kyushu, where the most cultivation of and highest production volume of dried shiitake is made.
