Dashi broth

Dashi Broth is a traditional Japanese broth that is key in Asian cuisine, renowned for its deep umami flavor and its ability to enhance the taste of numerous dishes. It is made primarily from kombu (seaweed) and katsuobushi (dried bonito flakes), although there are variations that include dried shiitake or niboshi (small dried fish).

This broth is the base for soups, sauces, and stews in Japanese gastronomy, used to prepare emblematic dishes such as miso soup, ramen, or nimono. Its umami flavor is light and clean, which allows it to highlight the other ingredients without overpowering them.

Origin: Dashi comes from Japan and has been an essential part of its culinary tradition for centuries, establishing itself as a fundamental element for achieving the balance of flavors characteristic of Japanese cuisine.

Properties: Dashi broth is low in calories and provides minerals from kombu seaweed, such as iodine, calcium, and magnesium. Furthermore, it is a natural source of the amino acid glutamate, responsible for the umami taste, which helps intensify the flavor of foods without the need to add excess salt or artificial condiments.

Synonyms in Spanish in Latin America: Although there is no very widespread direct translation, in some countries it is simply known as Japanese broth or umami broth. However, in most cases, the term dashi is maintained due to its cultural and gastronomic specificity.