Dashi AtoZ | Cupido

DASHI A-to-Z

by Yumiko Ishimaru

Do you know about dashi? Dashi is the Japanese word for broth, and it is also an “Umami” extracted from natural materials. Yumiko, certified Dashi Sommelier in Japan introduces all about dashi in this column.

DASHI AtoZ 01:
what is dashi?

Yumiko IshimaruAugust 14, 2015

Writer: Yumiko Ishimaru A bowl of miso soup prepared with dashi! Although the cost would not be so much, for Japanese people, nothing can ... Read More »

typical groceries for japanese soup stock

DASHI AtoZ 02:
dashi and umami

Yumiko IshimaruAugust 14, 2015

Writer: Yumiko Ishimaru “Um... Delicious…” It is the pleasant feeling left in your mouth. The dashi made from konbu (a kind of kelp) ... Read More »

出汁昆布；出汁こんぶ；出汁コンブ；だしこんぶ；干し椎茸；ほししいたけ；干ししいたけ；ホシシイタケ；炒り子；いりこ；イリコ；出汁じゃこ；出汁ジャコ；出汁雑魚；鰹節；鰹ぶし；かつおぶし；カツオ節カツオブシ；和食；日本料理；出汁の素；天然；香；風味；旨味；旨み；うまみ；

DASHI AtoZ 03:
Dashi Stock and Seasonings

Yumiko IshimaruOctober 18, 2015

Writer: Yumiko Ishimaru There is a word in Japanese, “atoaji.” There is often a pleasant aftertaste that accompanies “sumashi-jiru”... Read More »

Shallow water kelp forest in temperate Pacific ocean consisting of Ecklonia radiata and other brown algae

DASHI AtoZ 04:
[Kombu Dashi] Kombu Road

Yumiko IshimaruOctober 18, 2015

Writer: Yumiko Ishimaru Kombu is edible kelp. The history of kombu is very long, and there is no record where this name came from. It i... Read More »

DASHI AtoZ 05:
[Kombu Dashi] Varieties of Kombu

Yumiko IshimaruOctober 18, 2015

Writer: Yumiko Ishimaru 90% of the domestic production of kombu in Japan is from Hokkaido. However, species of kombu vary by region even wi... Read More »

DASHI AtoZ 06:
[Kombu Dashi] Is Kombu a Good Luck Food?

Yumiko IshimaruOctober 22, 2015

Writer: Yumiko Ishimaru Kombu has been regarded as a “good luck” food because the pronunciation of “yorokobu – to be happy and glad... Read More »

DASHI AtoZ 07:
[Kombu Dashi] How To Make And Preserve Kombu Dashi Stock

Yumiko IshimaruOctober 22, 2015

Writer: Yumiko Ishimaru In this column, I will talk about the basic methods of making dashi stock. There are two ways: Mizu-dashi: Gentl... Read More »

DASHI AtoZ 08:
[Kombu Dashi] Health Benefits and Healthy Recipe

Yumiko IshimaruJanuary 1, 2016

Writer: Yumiko Ishimaru When you're talking kombu, you're talking mineral.　Is it true?? Well, the nutrition of kombu is amazing. Other... Read More »

DASHI AtoZ 09:
[Bonito Dashi] The Very First Story Of Katsuobushi

Yumiko IshimaruJanuary 2, 2016

Writer: Yumiko Ishimaru “Bushi (節)” of katsuobushi refers to fish removing the head and innards, boiling to seal protein in, and ... Read More »

DASHI AtoZ 10:
[Bonito Dashi] How katsuobushi Is Made?

Yumiko IshimaruJanuary 3, 2016

Writer: Yumiko Ishimaru How does fresh bonito fish become such hard katsuobushi? After bonito fish is defrosted overnight, the head and ... Read More »

DASHI AtoZ 11:
[Bonito Dashi] Fish dashi varieties other than bonito

Yumiko IshimaruJanuary 3, 2016

Writer: Yumiko Ishimaru It is hard to imagine the delicate work involved in the production of katsuobushi just from its looks and color. ... Read More »

DASHI AtoZ 12:
[Bonito Dashi] How To Make Dashi Stock And Preserve Katsuobushi

Yumiko IshimaruJanuary 4, 2016

Writer: Yumiko Ishimaru The way to make dashi stock varies by each household and chef. There are many recipes; however, let me introduce th... Read More »

DASHI AtoZ 13:
[Bonito Dashi] Health Benefits and Healthy Recipe

Yumiko IshimaruFebruary 27, 2016

Writer: Yumiko Ishimaru Nutrition of katsuobushi The distinct umami flavor of katsuobushi comes from its “inosinic acid” content. Th... Read More »

DASHI AtoZ 14:
[Niboshi Dashi] Varieties of Niboshi

Yumiko IshimaruFebruary 27, 2016

Writer: Yumiko Ishimaru Most Japanese think that NIBOSHI is made of anchovies. NIBOSHI (煮干し) literary means that “thing that are bo... Read More »

DASHI AtoZ 15:
[Niboshi Dashi] How To Make Dashi Stock And Preserve Niboshi

Yumiko IshimaruFebruary 27, 2016

Writer: Yumiko Ishimaru In the previous article, I mentioned that NIBOSHI is a great match with traditional fermented seasoning using rice-... Read More »

DASHI AtoZ 16:
[Niboshi Dashi] Health Benefits and Healthy Recipe

Yumiko IshimaruMarch 27, 2016

Writer: Yumiko Ishimaru In the previous article, I talked about a bit of “Umami components” and this time I’m going to tell you the d... Read More »

DASHI AtoZ 17:
[Shiitake Dashi] Varieties of Shiitake

Yumiko IshimaruMarch 28, 2016

Writer: Yumiko Ishimaru Types of Shiitake Mushrooms - “Donko” and “Koshin” - Dashi made from “Musurooms” could be the easies... Read More »

DASHI AtoZ 18:
[Shiitake Dashi] How To Make Dashi Stock And Preserve Shiitake

Yumiko IshimaruApril 14, 2016

Writer: Yumiko Ishimaru Drying fresh shiitake increases its vitamin-D, which we need to absorb calcium. This also increases its umami subst... Read More »

DASHI AtoZ 19:
[Shiitake Dashi] Health Benefits and Healthy Recipe

Yumiko IshimaruMay 22, 2016

Writer: Yumiko Ishimaru Compared to the fresh shiitake mushroom, dried one comprises about 10 times more guanylic acid which is one of the ... Read More »

DASHI AtoZ 20:
Is Vegetable Scraps Broth (Vege-broth) a treasure?

Yumiko IshimaruJune 12, 2016

Writer: Yumiko Ishimaru Recently, “phytochemical” is drawing high attention. In the previous article, I described that broth made fro... Read More »

DASHI AtoZ 21:
Vege Broth and Dried Vege Broth

Yumiko IshimaruJuly 25, 2016

Writer: Yumiko Ishimaru Let me tell you about shojin-ryori (Buddhist Vegetarian Dish) which you might not be familiar with….. shojin ryor... Read More »

DASHI AtoZ 22:
Inakajiru – Japanese Soup Made With Vegetable Broth

Yumiko IshimaruAugust 20, 2016

Writer: Yumiko Ishimaru Broth made with vegetables is used for traditional local dish not only in Japan but in many countries around the wo... Read More »

DASHI AtoZ 23:
Seafood Broth

FoodiesSeptember 27, 2016

Writer: Yumiko Ishimaru There are various seafood broth soups across Japan. In this article, I would like to introduce 2 kinds of soups tha... Read More »

DASHI AtoZ 24:
Culture Of Japanese Cuisine And “OMOTENASHI”

FoodiesSeptember 28, 2016

Writer: Yumiko Ishimaru Japanese cuisine is a dietary culture in which a sense of the season is incorporated by using the finest ingredie... Read More »

DASHI A-to-Z

DASHI AtoZ 01:
what is dashi?

DASHI AtoZ 02:
dashi and umami

DASHI AtoZ 03:
Dashi Stock and Seasonings

DASHI AtoZ 04:
[Kombu Dashi] Kombu Road

DASHI AtoZ 05:
[Kombu Dashi] Varieties of Kombu

DASHI AtoZ 06:
[Kombu Dashi] Is Kombu a Good Luck Food?

DASHI AtoZ 07:
[Kombu Dashi] How To Make And Preserve Kombu Dashi Stock

DASHI AtoZ 08:
[Kombu Dashi] Health Benefits and Healthy Recipe

DASHI AtoZ 09:
[Bonito Dashi] The Very First Story Of Katsuobushi

DASHI AtoZ 10:
[Bonito Dashi] How katsuobushi Is Made?

DASHI AtoZ 11:
[Bonito Dashi] Fish dashi varieties other than bonito

DASHI AtoZ 12:
[Bonito Dashi] How To Make Dashi Stock And Preserve Katsuobushi

DASHI AtoZ 13:
[Bonito Dashi] Health Benefits and Healthy Recipe

DASHI AtoZ 14:
[Niboshi Dashi] Varieties of Niboshi

DASHI AtoZ 15:
[Niboshi Dashi] How To Make Dashi Stock And Preserve Niboshi

DASHI AtoZ 16:
[Niboshi Dashi] Health Benefits and Healthy Recipe

DASHI AtoZ 17:
[Shiitake Dashi] Varieties of Shiitake

DASHI AtoZ 18:
[Shiitake Dashi] How To Make Dashi Stock And Preserve Shiitake

DASHI AtoZ 19:
[Shiitake Dashi] Health Benefits and Healthy Recipe

DASHI AtoZ 20:
Is Vegetable Scraps Broth (Vege-broth) a treasure?

DASHI AtoZ 21:
Vege Broth and Dried Vege Broth

DASHI AtoZ 22:
Inakajiru – Japanese Soup Made With Vegetable Broth

DASHI AtoZ 23:
Seafood Broth

DASHI AtoZ 24:
Culture Of Japanese Cuisine And “OMOTENASHI”

Yumiko's Recipes

Steamed Citron Kettle Seabream

Winter Vegetable Hot Salad

Turnip and cauliflower potage

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