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Dashi (出 汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup , clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami . [ 1 ]
Kombu is sold dried (dashi konbu) or pickled in vinegar (su konbu) or as a dried shred (oboro konbu, tororo konbu or shiraga konbu). It may also be eaten fresh in sashimi. Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock.
Matsuri float, also known as a dashi or sansha, is a type of float that is either pulled or carried during a festival in Japan. It is a general term used to refer to any float that is used for this purpose. Dashi are one of three large structures at Japanese festivals alongside Yatai, and Mikoshi. [1]
Even dried fruit is a good buy. Around the holidays, I’ll pick up turkey stock, crackers, cheeses and jams. For my kids, I like to buy Greek strained yogurt and the dark chocolate peanut butter ...
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Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...
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A typical sauce might consist of dashi (stock broth) flavored with soy sauce and mirin (rice wine). Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy
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