Dashi - Wikipedia

Dashi (出汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, ... Dashi FromWikipedia,thefreeencyclopedia Jumptonavigation Jumptosearch FamilyofstocksusedinJapanesecuisine ThisarticleisabouttheJapanesefishstock.ForDashi,theclassicalChinesetermforArabsandMuslims,seeIslaminChina. DashiKatsuobushishavingsbeforebeingsoakedinwaterTypeStockPlaceoforiginJapanVariationsKombu,shiitake,niboshiCookbook:Dashi Media:Dashi Somecommonbrandsofpackagedinstantdashi Dashi(出汁,だし)isafamilyofstocksusedinJapanesecuisine.Dashiformsthebaseformisosoup,clearbrothsoup,noodlebrothsoup,andmanysimmeringliquidstoaccentuatethesavoryflavorknownasumami.[1]Dashiisalsomixedintotheflourbaseofsomegrilledfoodslikeokonomiyakiandtakoyaki. Contents 1Preparation 2Variations 3History 4Seealso 5References 6Furtherreading Preparation[edit] Themostcommonformofdashiisasimplebrothmadebyheatingwatercontainingkombu(ediblekelp)andkezurikatsuo(shavingsofkatsuobushi–preserved,fermentedskipjacktunaorbonito)tonear-boiling,thenstrainingtheresultantliquid;driedanchoviesorsardinesmaybesubstituted.[2]Theelementofumami,oneofthefivebasictastes,isintroducedintodashifromtheuseofkatsuobushiandkombu.Katsuobushiisespeciallyhighinsodiuminosinateandkombuisespeciallyhighinglutamicacids;bothcombinedcreateasynergyofumami.[3] Granulatedorliquidinstantdashilargelyreplacedthehomemadeproductinthesecondhalfofthe20thcentury.Homemadedashiislesspopulartoday,eveninJapan.[4]Comparedtothetasteofhomemadedashi,instantdashitendstohaveastronger,lesssubtleflavor,duetotheuseofchemicalflavorenhancers—glutamatesandribonucleotides.[5] Variations[edit] Otherkindsofdashiaremadebysoakingkelp,niboshi,orshiitakeinwaterformanyhoursorbyheatingtheminnear-boilingwaterandstrainingtheresultingbroth. Kombudashiismadebysoakingorgentlysimmeringkelpinwater;soakingistraditional&fitformakingbabyfoodwhilesimmeringisamoremodernpractice.Kombudashibecomesbitter&unpalatablewhenboiled. Niboshidashiismadebypinchingofftheheadsandentrailsofsmalldriedsardines,topreventbitterness,andsoakingtherestinwater.Sometimestheheadsareusedasnoteveryonefindsthemtobebitter,andthefishareoccasionallytoastedtoevaporateanyvolatileunpleasantfishyodors. Shiitakedashiismadebysoakingdriedshiitakemushroomsinwater.Driedshiitakeispreferredoverfreshduetoastrongerpresenceofsavoryorumamiflavors. History[edit] In1908,theunusualandstrongflavorofkelpdashiwasidentifiedbyKikunaeIkedaasumami,the"fifthflavor",attributedtohumantastereceptorsrespondingtoglutamicacid.[6] Seealso[edit] Foodportal Listofsoups References[edit] ^"Umami–TheDelicious5thTasteYouNeedtoMaster!".MolecularRecipes.24March2013. ^Kaneko,Amy.Let'sCookJapaneseFood!:EverydayRecipesforHomeCooking.p. 15. ^Hosking,Richard(2000).AttheJapaneseTable.ImagesofAsia.NewYork:OxfordUniversityPress.p. 43.ISBN 978-0-195-90980-7.LCCN 00058458.OCLC 44579064. ^Ingredientsusedformakingdashiathomecooking(Japanese). ^Ozeki,Erino(2008)."FermentedsoybeanproductsandJapanesestandardtaste".InChristineM.,DuBois(ed.).Theworldofsoy.Foodseries.Urbana:UniversityofIllinoisPress.p. 155.ISBN 978-0-252-03341-4.LCCN 2007046950.OCLC 177019229. ^Lindemann,B.(2002)."TheDiscoveryofUmami".ChemicalSenses.27(9):843–844.doi:10.1093/chemse/27.9.843.ISSN 1464-3553.PMID 12438211. Furtherreading[edit] Hosking,Richard(1995).ADictionaryofJapaneseFood.Tuttle.ISBN 0-8048-2042-2. WikibooksCookbookhasarecipe/moduleon Dashi Wikibookshasabookonthetopicof:Cookbook:Dashi WikimediaCommonshasmediarelatedtoDashi. vteJapanesefoodanddrinkMaindishes Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsukarē Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashirice Hirayachi Hiyamugi Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusamesaifun Ramen Champon Hiyashichūka Kagoshima Murorancurry Tonkotsu Tsukemen Soba Okinawasoba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsentamago Osechi Rice Glutinous Hatsugagenmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Shirataki Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori Sidedishes Agedashidōfu Bread Anpan Curry Melonpan Yudane Gari Korokke Misosoup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tsukemono Beverages Aquarius Calpis Cannedcoffee Boss Georgia Genmaicha Mugicha Lipovitan OronaminC PocariSweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult Snacks/desserts Amanattō BotanRiceCandy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Kuzumochi Manjū Mochi Agemochi Goheimochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Ingredients/condiments Anko Aonori Bambooshoot Benishōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko/tarako Surimi Tobiko Hijiki Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sakekasu Panko Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesameoil Shichimi Tenkasu Tofu Umeboshi Wasabi Yuzu Utensils Ricecooker Knives Debabōchō Gyuto Kitchen Magurobōchō Nakiribōchō Santoku Sashimibōchō Usubabōchō Yanagiba Shamoji Suribachi Zaru Lists Condiments Dessertsandsweets Dishes Ramen Soupsandstews Snacks Sushiandsashimiingredients Related Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customsandetiquette Okinawancuisine Category Retrievedfrom"https://en.wikipedia.org/w/index.php?title=Dashi&oldid=1069888597" Categories:FishandseafoodsoupsJapanesecondimentsUmamienhancersHiddencategories:ArticleswithshortdescriptionShortdescriptionisdifferentfromWikidataArticlescontainingJapanese-languagetextCommonscategorylinkisonWikidata Navigationmenu Personaltools NotloggedinTalkContributionsCreateaccountLogin Namespaces ArticleTalk English Views ReadEditViewhistory More Search Navigation MainpageContentsCurrenteventsRandomarticleAboutWikipediaContactusDonate Contribute HelpLearntoeditCommunityportalRecentchangesUploadfile Tools WhatlinkshereRelatedchangesUploadfileSpecialpagesPermanentlinkPageinformationCitethispageWikidataitem Print/export DownloadasPDFPrintableversion Inotherprojects WikimediaCommonsWikibooks Languages العربيةCatalàCebuanoČeštinaDanskDeutschΕλληνικάEspañolEsperantoEuskaraفارسیFrançais한국어ՀայերենBahasaIndonesiaItalianoעבריתJawaMagyarМакедонскиBahasaMelayuNederlandsNorskbokmålPolskiPortuguêsРусскийSimpleEnglishSuomiSvenskaไทยTürkçeУкраїнськаTiếngViệt粵語中文 Editlinks