“Dashi” means stock and broth.
In France, they have bouillon that it comes from vegetables like celery and carrots. China has the most varieties of broth around the world.
But unfortunately, their seasonings are too strong, so they all tastes seem same.
Don’t you think the cuisine is strongly related to its national character, right?
Japan has 5 types: fish, seaweed, shellfish, mushrooms, and animal bones.
Today I will introduce the types of Dashi in Japan.
Niboshi is usually used dried small sardines. We use them soup for ramen or miso. I have heard this smell is too fishy that foreigners can not to drink too much.
Some people call this “Iriko” too. This is used for olders.
This is a very unique Japanese traditional preserved food made from the bonito, mackerel, horse mackerel, or tuna also. We can get them easily in Super market.
This making is unique also. Sprinkle it with mold after drained blood fishes. Then drying for 120 days. We use shave it before using. For details, see the following site in English.↓
“Ago” means flying fish. We call usually “Tobiuo”. The word of “Ago” is used only in Kyushu, western Japan. This soup stock is less fishy than Niboshi, so it has become popular in Japan these days.
Among them, it is often used as a soy sauce-based soup for ramen.
Kelp is called “Kombu” in Japanese. I’ve heard that the Kombucha is popular among celebrities of the world, but in Japan only old people drink it.
I heard that westerners use it into a bath for thalassotherapy. You must think,
“Do you eat kelp? Sick!“
But, Japanese also think
“Do you take a bath with Kombu? It’s joke, right?“
Among them, the highest quality kombu are Rishiri Island and Hidaka district in Hokkaido is USD6 / 100g.
Kelp has been eaten in Japan for over 1200 years to make hair black and shiny. Since ancient times, woman has straight black hair has means beauty.
Even now, there are plant-derived hair dyes using kelp in Japan.
This shellfish is called “Shijimi” in Japanese language. The clam contains a lot of ornithine, a kind of amino acid biosynthesized from L-arginine. It is said it speeds up recovery from fatigue.
So, Shijimi is especially popular with athlete…at night.
The dried Shiitake mushrooms are often used for stewing or simmering. You may feel little sweet without sugar. Before using, soaking into water for 1 night.
Of course, we eat them after using.
Tonkotsu is a type of soup stock that has become famous in ramen. It means “Pork Bone”.
We use pig’s trotters only. Tonkotsu soup is usually used with the oil “Se-abura”, which is a fat oil of the back of pig. It’s really thick and heavy…
The base district of tonkotsu ramen is the Kyushu region in the western Japan. However, this tonkotsu is not only too oily but also very odorous! So you may not be able to eat it. (Actually, I can not eat it…)
So, Japanese except for Kyushu arranges Tonkotsu ramen based on soy sauce or miso flavors for deodorant.
This photo, red somethings are ginger colored red, called “Beni-shouga”. When Japanese eats foods with thick source, we eat them as a toppings.
This taste is sour kind a ginger “gari “for sushi, you know.
It is often used as slow-cooked chicken broth. This soup is called “Pai-tan soup” or “Torigara soup” in Japan. This taste is from Taiwan. Japanese especially loves Taiwanese foods (and Taiwanese people).
This flakes we often use. To be honest, this taste is said
This has a light salty taste and clear not thick. Some ramen shop uses with lemons!The ingredients are healthy, kind of leeks ,vegetables,Chicken fillet and egg. So, students eat often it as a snack after school.
I’m sorry to leave this article for a long time. I rewrote the article but it disappeared. I’ve rewritten it again.