“DASHI” is Japanese name for “Broth” or soup made by cooking seafood or vegetables. There are many types of fish and other ingredients used as DASHI stock. Often, executive chefs in restaurants decide which ingredients to use depending on dishes or menu. DASHI serves as creating foundation of taste or UMAMI in Japanese cuisine. Without DASHI, the dish will not have depth or richness in flavor. Especially, Bonito and Kelp are known as quality broth stock as well as their compatibility with variety of foods.
Japanese cuisine emphasizes using nutritious seasonal ingredients with simple cooking methods to enhance character and quality of the selected ingredients. Food culture is one of the major factor in sustaining Japan as world’s top country for longevity. Now, there are concerns for food shortage and many pay great attention to ecology in the world. It might be meaningful to look into this healthy culture which values food ingredients. Japanese DASHI enhances quality of food materials. We introduce healthy Japanese food to the world.
We wish this Japanese culture will be inherited widely and more people in the world to have rich and healthy food life.