What Is Dashi? A Quick Guide To Japanese Soup Stock

Dashi is the heart of Japanese cooking, bringing rich flavor and depth to dishes like miso soup, noodle soups, and mixed rice. In this guide, you’ll learn about the key ingredients and how to make dashi in four easy ways!

dashi ingredients and kombudashi in a saucepan.

Dashi Overview

Dashi is a simple yet essential Japanese soup stock that adds a deep, savory umami flavor to many dishes. Here’s a quick look at what makes it so special:

Ingredients: Traditional dashi is made from just a few ingredients—typically katsuobushi (dried bonito flakes) and kombu (kelp). You’ll find more ingredient options in the next section!
How It’s Made: Unlike other stocks that need to simmer for hours, dashi comes together quickly. Thanks to the aged and dried ingredients, you only need a short soak or a brief simmer to extract plenty of flavor.
Taste and Flavor: Dashi has a rich, savory taste with a beautifully inviting aroma, especially when made with katsuobushi, all thanks to umami.
How It’s Used: From hearty soups and noodle broths to simmered dishes and mixed rice, dashi adds a rich, savory flavor that makes everything even more delicious!

Dashi Ingredients

The main ingredients for making dashi are katsuobushi, kombu, dried shiitake mushrooms, and niboshi. You can use them individually or combine them to enhance flavors. Here’s a quick guide to each ingredient:

Katsuobushi is made by drying, fermenting, and aging bonito over several months. It’s packed with inosinic acid, a key source of the umami flavor. When paired with glutamic acid, like the kind found in kombu, the umami flavor multiplies, making dishes even more savory and delicious.
Kombu is an edible seaweed, mainly produced in Hokkaido, Japan. It grows in the ocean for about two years before being harvested and dried in the sun. Rich in glutamic acid, it adds a natural umami flavor to dishes.
Dried shiitake mushroom is made by sun-drying fresh shiitake mushrooms to concentrate their flavor. The drying process produces guanylic acid, which boosts their rich umami taste.
Niboshi are small dried fish, usually made from sardines. They add a bold, savory flavor and a distinctive fish aroma to dishes.

Dashi Variations

In this section, I’ll introduce four different types of dashi, from the classic version to vegan-friendly options. Each one includes a simple recipe, so you can easily make it at home!

1. Awase Dashi

Awase means “combine” in Japanese, and this dashi is made by combining katsuobushi and kombu. By using both, you get a richer, deeper flavor thanks to their umami synergy. It’s the most common dashi used in all kinds of classic Japanese dishes!

Dashi Ingredients: Katsuobushi and kombu
How to Make: Boil ingredients in a large pot and strain with a paper towel. Check out this awase dashi recipe for more details.
Recommended Dishes: Wakame miso soup, Kake udon, Kake soba, Hijiki seaweed salad, Tofu miso soup

2. Kombu Dashi

Kombu dashi has a milder taste compared to other types of dashi, but it still brings a deep, rich umami that really enhances any dish. The flavor can change depending on the type of kombu you use!

Dashi Ingredients: Kombu
How to Make: Soak the kombu and boil it. Check out this kombu dashi recipe for more details.
Recommended Dishes: Oden recipe, Vegetable soup (kenchin jiru), Agedashi tofu

3. Niboshi Dashi

Niboshi dashi has a rich, deep flavor and a bold, fishy aroma that pairs perfectly with miso soup and vegetable dishes. It’s also a great source of calcium! I often make miso soup with niboshi dashi — it’s one of my favorites!

Dashi Ingredients: Niboshi
How to Make: Boil niboshi and strain through a sieve. Check out this niboshi dashi recipe for more details.
Recommended Dishes: Daikon miso soup, Natto miso soup, Daikon takikomi gohan

4. Vegan Dashi

This dashi is made with dried shiitake mushrooms and kombu, and it’s used in traditional Shojin Ryori (Buddhist vegetarian cuisine). It has a gentle umami flavor and a subtle, earthy aroma.

Dashi Ingredients: Dried shiitake mushrooms and kombu
How to Make: Cold brew. Check out this vegan dashi recipe for more details.
Recommended Dishes: Mushroom takikomi gohan, Zosui (rice soup)

Various Ways to Use Dashi

Dashi isn’t just for soups and stews — Try using it as you would with any other stock. It is a great ingredient to add savory flavor to noodle dishes, rice dishes, and many more.

Miso soups
Noodle soups
Takikomi gohan (mixed rice)
Simmered dishes
Nabe (hot pot)

Instant Dashi Powder (Dashi Granules)

Making your own dashi gives you an authentic flavor and feeling, but if you’re looking for something quick and easy, instant dashi powders are a great help! Just add a couple of teaspoons to a saucepan with water—they dissolve easily. This popular brand, Riken, offers three types of dashi powder: kombu, katsuobushi, and niboshi!

3 types of Japanese dashi powder. — Dashi powder – 3 variations

Dashi Packets

Another quick and easy option is using a dashi packet, which gives you authentic flavor with no hassle. The packet is filled with ground dashi ingredients. Making dashi with it is super simple—just add a packet to a saucepan of water, simmer for a few minutes, then remove the packet.

Your Questions Answered

What is dashi made of?

Japanese dashi is made of these ingredients: Katsuobushi, Kombu, Dried shiitake mushroom, and Niboshi. They are used alone or combined.

What does dashi taste like?

Traditional Japanese dashi is savory and flavorful with an inviting aroma, all thanks to umami. Umami is the fifth taste found in many Japanese ingredients (such as soy sauce and miso paste), which brings an extra depth of flavor.

Can you buy dashi?

Yes, you can buy instant dashi powder (dashi granules) or dashi packets at Japanese grocery stores, Asian grocery stores, or online stores.

Is dashi the same as ramen broth?

It depends. Ramen soup is typically made from chicken broth, but some ramen shops use dried sardines or kelp (kombu) seaweed.