Dashi - Stock

Japanese: 出汁 - だし

This refers to a broth made by dissolving ingredients that add flavor to a dish into water. Plant-based broths are called sho-dashi-jiru and are made from kelp, dried shiitake mushrooms, and kanpyo (dried gourd), while animal-based broths are made from dried bonito flakes, dried mackerel, dried seafood, and chicken bones. In Japanese cuisine, the use of both dried bonito flakes and kelp is highly valued, and the first broth made without boiling is the highest quality and is used for clear soups, while the second broth made by boiling is widely used for simmered dishes and miso soup. For prepared dishes, dried sardine broth is generally used.

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

煮出汁(にだしじる)のこと。料理にうまみを添えるものを水に溶出させたもの。植物性では精進出汁といい，コンブ，干しシイタケ，かんぴょうなどから，動物性ではかつお節，さば節，干し魚介，鳥がらなどから出汁をとる。日本料理では，かつお節とコンブの併用を重んじ，煮立たせずにとった一番出汁は最も上等で吸物とし，煮立たせてとる二番出汁は煮物，みそ汁など用途が広い。惣菜(そうざい)用には一般に小イワシの煮干出汁が用いられる。

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