Instant dashi broth

Instant dashi broth is an essential ingredient in Japanese cuisine used as a base for soups, stews, and various traditional dishes. It is a concentrated broth that captures the characteristic umami flavor of traditional dashi, made from natural ingredients such as kombu seaweed and dried bonito flakes (katsuobushi).

Origin: Dashi is a fundamental stock in Japanese gastronomy and has been used for centuries to add depth and richness to numerous dishes. The instant version makes it easier to use, allowing one to obtain the authentic flavor without the need to prepare the broth from scratch.

Properties: Instant dashi broth is low in calories and fat, but stands out for its potent umami flavor, which enhances food without the need to add excessive salt or seasonings. It contains natural amino acids and minerals from the seaweed and fish, which provide nutritional benefits and a balanced flavor.

Synonyms in Spanish from Latin America: Although the term dashi is preserved in many countries, it can also be referred to as Japanese concentrated broth, umami broth, or simply instant seaweed and fish broth. Its use is gaining popularity in various Latin American countries due to the growing influence of Asian cuisine.