Dashi Powder, Katsuo, Seasoning Mix 1kg

[Stock Code: 3718]

Dashi is a class of soup or cooking stock considered very iportant in Japanese cuisine. Shizuo Tsuji wrote in 1980 that "many substitutes for dashi are possible, but without dashi, dishes are merely a la japonaise and lack the authentic flavor." Dashi forms the base for miso soups, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. The most common form of dashi is a simple broth or stock made by boiling kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi or Bonito) and then, straining the resultant liquid. Fresh dashi made from dried kelp and katsuobushi is rare today, even in Japan. Most people now use granulated or liquid, instant substitutes. In 1908, the unusual and strong flavor of dashi was identified by Kikunae Ikeda as" umami", the "fifth flavour," attributed to unique human taste receptors responding to glutamic acid.

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