What does dashi taste like?
Dashi tastes light, smoky and deeply savory: a clear Japanese broth of kombu seaweed and smoked bonito flakes that's subtle on its own but makes everything around it taste richer.
Dashi
light, smoky, savory broth
Dashi is the basic stock of Japanese cooking, and it takes minutes, not hours. Kombu (a thick dried kelp) is steeped in water, then bonito flakes (dried, smoked, shaved fish) go in briefly and get strained out. The broth is pale gold and tastes of gentle smoke and the sea, with a big savory hit (umami, the fifth taste behind soy and Parmesan). It's not fishy if made well. You rarely taste it plain, but it's the backbone of miso soup, noodle broths and many sauces.
Where you’ll see it
In miso soup, udon and soba broths, chawanmushi (a savory egg custard), agedashi tofu, tempura dipping sauce and dashi-rolled omelets. Some menus list a dashi broth or dashi butter.
Order it if you like gentle, savory broths that taste of the sea.
Quick questions
- Does dashi taste fishy?
- Not when it is fresh. It tastes smoky and savory, more like a clean ocean breeze than fish.
- Is dashi vegetarian?
- Classic dashi is not, since it uses bonito fish flakes. Kombu and shiitake dashi is vegan, so ask the restaurant.