Ingredient Name: Dashi (Japanese Fish Stock)
Traditional Chinese Name: 出汁, だし (dashi)
What is this?
- The name of a common Japanese soup base or stock used in a variety of soups (such as miso soup or clear broth), noodles, stews, or various simmering liquids and sauces
- It’s made from kelp and fermented or dried bonito fish
- You can always add vegetables and or other types of dried fish (similar to making basic chicken stock)
- It’s a clear, yellowish liquid and can be stored in the freezer for up to 6 month
How do I prepare it?
- I will definitely need to “make” it from scratch another day
- But for the purpose of my miso soups, I’m using dried and prepackaged dashi bought from the supermarket
Where can I buy this?
- Japanese supermarkets will definitely carry this such as Jusco, AEON and Apita
- I had trouble finding it in even Asian supermarkets
What is the cost?
- 1 box (with 4 packs) costs $25 HKD
- Ready-to-serve and ready-to-use fish stock
- Non-perishable and comes in these tiny packs that are great for one portion use
- These products normally contain MSG and should be consumed in moderation
- From my personal opinion, they are high in sodium (salt / NaCl)