This is the ultimate guide to Dashi, Japanese soup stock. You’ll learn about the different types of dashi, the ingredients, and how each stock is used in Japanese cooking.
Table of Contents
What is Dashi?
Dashi (だし, 出汁) or Dashijiru (出し汁) is Japanese soup stock that is the backbone of many Japanese dishes. It is all-important and indispensable, and you can trace its existence in Japanese daily cooking back to the Edo period (17th Century).
Unlike soup stocks from other cuisines, which are typically made by boiling an assortment of meat, vegetables, herbs, and spices for several hours, dashi usually contains only one or two ingredients, and preparation takes just 20 minutes. Yet, dashi gives Japanese food its unique, rich, umami-packed savory flavor.
The Japanese soup stock is often made from:
- Kombu (dried kelp)*
- Katsuobushi (dried bonito flakes)
- Iriko or niboshi (dried anchovies/sardines)
- Shiitake (dried shiitake mushrooms)*
- OR a combination of all above or two (such as kombu + katsuobushi)
*vegetarian and vegan
How Does Dashi Taste Like?
All the dried ingredients that are used to make Japanese soup stock are rich in naturally occurring glutamates and provide intense flavor to the stock. Dashi creates a savory umami flavor from all these ingredients and you don’t need to season the food as much once you have a good stock.
With a distinctive sweet and savory note, the deep umami flavor is what set dashi apart from other stocks.
How Do You Use Dashi in Cooking?
The most common use for Japanese soup stock is in a bowl of delicious miso soup, the soup for the soul for the Japanese. If you wish to make a bowl of authentic Japanese miso soup, I strongly encourage you to use dashi instead of substituting it with other broths such as vegetable or chicken broth. You will notice the difference right away!
Dashi is also being used as a broth base in Japanese hot pots (e.g., Shabu Shabu), stews (e.g., Oden), simmered dishes (e.g., Nikujaga), and noodle soup dishes (e.g., udon, soba, and ramen).
You can also use it as a seasoning liquid (e.g, Tamagoyaki, Takikomi Gohan, and Takoyaki) or add it to sauces to bring out the savory depth of the dishes. Since it is a clear umami-rich broth with a subtle aroma, dashi is really versatile and you can literally use it in any dish that call for a touch of liquid.
6 Different Types of Dashi
A lot of people think dashi is made of fish, so vegetarians and vegans can’t use it. No, that’s not true.
There are 5 different types of dashi and I’ll introduce them here. How do we decide which stock to use for a particular dish? Well, there is no rule and it’s up to you. Below, I added some examples of dishes that go well with each type of dashi.
Classic Awase Dashi (Kombu and Katsuo Dashi)
- Awase dashi (合わせだし) is a combination of kombu (dried kelp)and katsuobushi (dried bonito flakes).
- The most common, all-purpose seafood-based stock (and this is my go-to stock).
- Awase means “combination” or “mixed” in Japanese.
- This is my go-to dashi for my recipes.
📝 RECIPE: To make it from scratch, check out How To Make (Awase) Dashi.
This stock is good for:
Kombu Dashi
- Kombu dashi (昆布だし) is a vegetarian/vegan stock made from kombu (dried kelp).
- Gentle flavor.
- It’s probably the easiest stock to make.
📝 RECIPE: To make it from scratch, check out How To Make Kombu Dashi.
This stock is good for:
- Yudofu
- Clam Soup
- Shabu Shabu
- Vegetable Ohitashi
- Use when the flavor of other ingredients is subtle and when the main ingredient is fish or seafood.
Katsuo Dashi
- Katsuo dashi (鰹だし) is a seafood-based stock made from katsuobushi (dried and fermented skipjack tuna/bonito that is shaved into thin flakes).
- Aromatic, flavorful, and elegant.
📝 RECIPE: To make it from scratch, check out How To Make Katsuo Dashi.
This stock is good for:
- Clear Soup
- Chawanmushi
- Vegetable Ohitashi
- Noodle soup dishes (e.g., Okinawa Soba)
- Simmered dishes
- Great for vegetables, but not recommended for fish dishes
Iriko Dashi (Niboshi Dashi)
- Iriko (Niboshi) dashi (いりこだし・煮干しだし) is a seafood-based stock made from iriko / niboshi (dried baby anchovies/sardines).
- Strong fishy aroma and taste.
- Most affordable compared to kombu and katsuobushi.
📝 RECIPE: To make it from scratch, check out How To Make Iriko Dashi.
This stock is good for:
- Miso Soup (most commonly used)
- Noodle soup dishes (Curry Udon, Kitsune Udon, etc) and Mentsuyu
- Donburi (rice bowl) dishes
- Simmered dishes (Simmered Kabocha)
- Use it when you want a nice savory stock to go with other strong distinct flavors or seasoning like soy sauce, but don’t use it to cook fish because the overall result could come out too strong.
Shiitake Dashi
- Shiitake dashi (干し椎茸の戻し汁・椎茸だし) is a vegetarian/vegan stock made from rehydrating dried shiitake mushrooms.
- Rehydrated shiitake is used for cooking.
- The soaking liquid (Shiitake Dashi) is rarely used as its own and is usually combined with Kombu Dashi or Katsuo Dashi to enhance the flavor.
📝 RECIPE: To make it from scratch, check out How To Make Shiitake Dashi.
This stock is good for:
- Takikomi Gohan
- Chawanmushi
- Noodle soup dishes (Nabeyaki Udon, etc)
- Simmered dishes (Chikuzenni)
- Stir-fried dishes
- Chinese-style dishes (Harumaki)
- Steamed Fish
Vegan Dashi (Shiitake Kombu Dashi)
- Vegan dashi (精進だし) is a vegetarian/vegan stock made from rehydrating dried shiitake mushrooms and kombu (dried kelp).
- Rehydrated shiitake is used for cooking.
- It is more flavorful than Kombu Dashi.
📝 RECIPE: To make it from scratch, check out How To Make Vegan Dashi.
This stock is good for:
- Vegetarians and vegans who would like to make Japanese recipes that require dashi.
3 Ways to Make Dashi
Depending on your time and need, you can decide how to make Japanese soup stock using three ways. I’ll start from the most time-consuming method (but only 20 minutes!) to the instant method.
- Method 1: Make Dashi from Scratch (20 minutes)
- Method 2: Dashi Packet (5 minutes)
- Method 3: Dashi Powder (5 minutes)
Method 1: Make Dashi from Scratch
Once you decide what ingredient(s) you want to use for your dashi, please click the link to get the recipe.
- Kombu (dried kelp) + katsuobushi (dried bonito flakes) → Awase Dashi
- Kombu → Kombu Dashi
- Katsuobushi → Katsuo Dashi
- Iriko or niboshi (dried anchovies/sardines) → Iriko Dashi
- Dried shiitake mushrooms → Shiitake Dashi
- Dried shiitake mushrooms + kombu → Vegan Dashi
If you are not sure, go with Awase Dashi. If you’re vegetarian/vegan, go with Vegan Dashi.
Method 2: Dashi Packet (Shortcut)
This is the most convenient method which produces pretty flavorful soup stock. One drawback is that these dashi packets might be hard to find in Asian grocery stores. Your local Japanese grocery stores should carry one or several brands.
The Dashi packet above is Japan’s most popular Kayanoya Dashi Packet (MSG-free & additive-free; a bit pricy; Amazon). You may also find Yamaki Dashi Packet in Japanese grocery stores or on Amazon.
📝 RECIPE: To make dashi using a dashi packet, check out Dashi Packet & Recipe.
Method 3: Dashi Powder (Shortcut)
If you want to make a bowl of miso soup, instant dashi powder can be very convenient and save a lot of your time. The most commonly known products are Hondashi (ほんだし) and Dashinomoto (だしの素), which you can find in Asian or even American grocery stores.
However, I strongly recommend MSG-free & additive-free Dashi Powder that’s available at Japanese grocery stores or Amazon.
📝 RECIPE: To make dashi using dashi powder, check out Dashi Powder & Recipe.
Watch How to Make Dashi
I hope this ultimate dashi guide was helpful. Did you figure out which Japanese soup stock you want to use for your next meal?
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Editor’s Note: This post was originally published on January 4, 2011. The images, video, and content have been updated, and the comment form is open in May 2019.
Where can I find those clear pitchers that you use to store your dashi in? I love them.
Hi Bridgett P! Thank you very much for reading Nami’s post!
Here is a link to a list of Nami’s kitchen tools. https://www.amazon.com/shop/justonecookbook?listId=JD39FUPH6SRN
There are two kinds of pitchers.
We hope this helps!
Hello,
I’m unclear which dashi to use/make when making agedashi? Which do you recommend? Thank you!
I just discovered you and your website and live it so far!!
Hi Stacy! Thank you very much for reading Nami’s post and trying her recipe!
For Agedashi Tofu or recipe called for Dashi, you can refer to Awase Dashi.
https://www.justonecookbook.com/agedashi-tofu-2/
We hope this helps!
Can shrimp used as dashi, like head or she’ll of shrimp?
Hi Ohkeshivar! Thank you very much for reading Nami’s post!
Yes, you can make broth from shrimp. But because it has a strong shrimp flavor, most Japanese dishes use Dashi/broth made from ingredients listed in this post.
We hope this helps!
Thank you Namiko san for teaching us the basics to great Japanese food! Appreciate the hard work that goes into your blog. 😊
Hi Kana! Thank you very much for reading Nami’s post and for your kind feedback!
We hope you enjoy many recipes from our site. Happy cooking!😊
I bought the Kayanoya packet from Amazon, it has a use by date of only 2 months from now. It’s unlikely I’ll be able to use it all up by then, can I store the unused packets in the freezer? Also, the dashi broth made from it has a noticeable fishy taste/smell, I don’t remember miso soup in Japanese restaurants having this. I will try using more water the next time.
Hi Martine, Yes, you can freeze the Dashi packets. We recommend placing it in an airtight container to keep away from the freezer smell.
As for Dashi taste, Kayanoya brand has own unique mixture of ingredient, and you may not like the blend of flavor. If that is the case, please feel free to try other brands and see if you better like that one. Using more water the next time is also good solusion.
We hope this helps!
Any advice on using liquid dashi like https://www.ninben.jp/products/shirodashi/? Does it need to be diluted, or do you just treat it like prepared stock?
Hi Kristen! Thank you very much for reading Nami’s post!
It looks like the liquid Dashi you mentioned is “Condensed soup stock,” according to their website, and Yes, you can use it as prepared stock.
You can dilute this liquid using the ratio showing on the link page. However, this stock contains sugar, soy sauce, and salt, so if you use this Dashi for Nami’s recipe as Dashi, please adjust the taste to your liking.
We hope this helps!
Thank you so much, Naomi! I was making Namiki’s Oyakodon recipe from your site, and the Ninben page didn’t specify ratios for that recipe so I wasn’t quite sure. Diluting the shirodashi and putting less soy sauce in the recipe worked great!
You are welcome, Kristen!
Thank you very much for trying Namiko’s Oyakodon recipe!😊
thank you for your recipes. Often ingredients are not available in my place, but you are able to give me ideas for substitution, you videos help a lot
Hi Xiule, We are so glad to hear you enjoyed Nami’s video and recipes!
Thank you very much for your kind feedback.
Hi Nami
Which type dashi best for chawan moshi?
Hi Anton, Thank you very much for trying Nami’s recipe!
Nami prefers Katsuo dashi, Shiitake dashi, or a mix of Katsuo and shiitake dashi (see how to mix them in the recipe) for Chawanmushi.
https://www.justonecookbook.com/chawanmushi-savory-steamed-egg-custard/
We hope this helps!
I noticed that there are dashi concentrates in bottles available at supermarkets. I was wondering if you have had experience using these and what you think of them, since I don’t see then listed on this site. Do you recommend any? Or are the packet/powder ones better?
Hi Vincent, Thank you for your question. We had used them before. However, they contained many ingredients to keep them fresh for a long time, and we prefer not to use them.
We recommend using a Dashi packet or powder listed in this post. We hope this helps!
I’ve been making a “rustic” dashi; I leave the bonito flakes in the broth…
So long as the bonito is crushed to nearly a powder, it’s ok. Large flakes stick to the back of your throat.. Eating something with it usually dispells that problem.
Hi Matthew, Thank you for sharing your cooking experience with us!
Hi, I love your website and have made many of your recipes. However, I live in North West Western Australia and have to order my ingredients online from Perth (1800kms away). I can only get the Dashi in powder form and this recipe says 2 cups, but as the Dashi powder packet is written in Japanese I am not sure how to mix it. How much Dashi powder to 1 cup of stock??? Thank you…
Hi Janice, Most Dashi powder use 1 tsp (3g) to 2 cups of water. Here is Nami’s post link with instructions. https://www.justonecookbook.com/dashi-powder/
We hope this helps and you can enjoy making many Japanese dishes soon!
I very much want to learn to make Dashi, thank you for this page. I have questions.
1. If I want to make a combination dashi, say with all four flavor types – kombu, katsuobushi, shitake and iriko, would I make four different dashis and combine them or make one with all the ingredients.
2. For a combination dashi would I used the total water for ALL the recipes or use a smaller amount of water to make for a stronger flavor?
Hi The Peter,
We called it Awase Dashi (合わせだし), and it is made from a combination of kombu (dried kelp) and katsuobushi (dried bonito flakes). Awase (合わせ) means “to combine,” “mixed,” or “together.” Normally, Awase Dashi is two ingredients.
If you are making all four flavors of dashi, you have to think about the timing to add each dashi ingredient because items like kombu can’t be a boil, but Iriko has to boil, Katusobushi has to add at boiling point and take off the pot from heat to extract the umami, etc.
Here is the link for Awase Dashi: https://www.justonecookbook.com/how-to-make-dashi/
And you can see how two steps work to extract the umami from Kombu and Katsuobushi.
As for combination dashi, you may use a smaller amount of water for a stronger flavor. It’s up to your preference.😉
We hope this is helpful.
Thank you. It was very helpful. One more question – is there a use for the iriko after the dashi hs been made?
Hi The Petey,
It is our pleasure to answer your questions.☺️
As for the leftover Iriko, you can season it with sweet soy sauce flavors just like how we make Tazukuri (Candied Sardine).
https://www.justonecookbook.com/tazukuri-candied-sardines/
We hope this helps!
Hi
Thanks for all this info. I have a few questions:
1) Is there any benefit in taste if one cold brews the kombu dashi for more than 3hrs?
2) Can you also cold brew the katsuobushi dashi? Or does that one need to be hot?
3) For awase dashi, I read that you need to do the ichiban dashi first, then do the second brew. Why should not do it together/ at the same time? How does this enhance the flavor?
Thanks for all your help, looking forward to hearing from you!
Hi Kate,
Very good questions!
1) You can cold brew the Kombu dashi for up to 8 hours to maximize the Umami from Kombu. But please do not leave Kombu for more than 12 hours to avoid too much Alginic acid from the Kombu in the Dashi. It will change the color of the Dashi and make the Dashi slimy as well.
2) We don’t recommend it. The Umami from Katsuobushi is hard to extract in cold water. So please follow Nami’s instructions to enjoy the best balance of Umami from Katsuobushi.
3) The Awase Dashi is made from Kombu and Katsuobushi. As I mentioned, we can’t use the cold brew method for Katsuobushi. How about using hot water? The Kombu has to be in cool water and then gently bring out the flavor by heating up the water (but do not boil), but Katsuobushi needs to start from warm water (not boiling water) to extract the good Umami, so we do two steps.
I hope this is helpful.
When other materials are not available, is it possible to use msg or salt as a substitute for dashi? If yes how much should I add for 1 tbsp of dashi?
Hi Judy! Dashi is something that’s hard to replace with something else (such as MSG or salt). When you feel the “authentic” flavor of Japanese food, it’s usually dashi that leaves the flavor and fragrance. Let’s say when you cook meat, potato, carrot, onion as a stew, dashi is the only ingredient to make it a Japanese dish (this is the “Nikujaga” recipe). If you add salt or MSG, it won’t turn into a Japanese dish. It will still stay more like just a regular any non-Japanese dish… Hope I’m making sense!
Can Dashi stock, once made, be stored for any length of time? I enjoy making my own stock and the family loves it. Thanks.
Hi Sherman! Usually 5 days for the best quality, but you can push it to 7 days at most. I wrote the storage information in each dashi recipe. 🙂