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How to Make Dashi Stock

The secret to daintiness of Japanese food is in the Kombu seaweed and its Umami.

You might think it's complicated to replicate authentic Japanese food, but it's not! On this page, we'll show several different kinds of Dashi stock and you'll be surprise how easy it is to make Dashi stock from scratch. Just with these recipes, your everyday meal will be delighted with Umami!

Kombu Dashi
(Vegan Dashi)

Dashi with elegant and moderate Umami flavor. It's best suited for vegan due to not using any animal product.
For easier hot water dashi, click here. For elegant Dashi made of cold water, click here.

How to Make Kombu Dashi from Hot Water

Recommended quantity
Water Kombu Seaweed
16.9 fl. oz (500ml) 0.18oz (5g)
33.8 fl. oz (1,000ml) 0.35oz (10g)
  • Wipe surface of Kombu seaweed
    (1) Wipe surface of Kombu seaweed
    Wipe surface of Kombu seaweed Wipe surface of Kombu seaweed with a tightly wrung kitchen cloth.
    Kombu seaweed is sun-dried on the beach shore and possibly contains pebbles and sand. Wipe cautiously as washed with water, it will wash out Umami from kombu too.
  • Put on the Heat
    (2) Put on the Heat
    Put on the Heat Pour water and add Kombu seaweed. Put on the medium heat and let it boil.
  • Take out Kombu seaweed
    (3) Take out Kombu seaweed
    Take out Kombu seaweed Take out Kombu seaweed right before water boils.
    Right before water boils, is when small bubble starts to appears on bottom of the pan. Please be careful not to boil too much as if Kombu seaweed is boiled until large bubbles starts to appear, Kombu seaweed's stickiness will drain and will affect the flavor.
How to Make Kombu Dashi from Hot water with Video Instruction

How to Make Kombu Dashi from Cold Water

Recommended quantity
Water Kombu Seaweed
16.9 fl. oz (500ml) 0.35oz (10g)
33.8 fl. oz (1,000ml) 0.7oz (20g)
  • Wipe surface of Kombu seaweed
    (1) Wipe surface of Kombu seaweed
    Wipe surface of Kombu seaweed Wipe surface of Kombu seaweed with a tightly wrung kitchen cloth.
    Kombu seaweed is sun-dried on the beach shore and possibly contains pebbles and sand. Wipe cautiously as washed with water, it will wash out Umami from kombu too.
  • Soak
    (2) Soak
    Soak Add water and Kombu seaweed in airtight container and let it soak for 10hours.
  • Take out Kombu seaweed
    (3) Take out Kombu seaweed
    Take out Kombu seaweed Take out Kombu seaweed. Use it on the pot as it is necessary.
How to Make Kombu Dashi from Cold water with Video Instruction

Ichiban-Dashi
(First Dashi / Aromatic Dashi)

Known as aromatic dashi in Japan. Best suited for recipes that enjoys Dashi flavor.
Recommended quantity
Water Kombu Seaweed Bonito Flakes
16.9 fl. oz (500ml) 0.35oz (10g) 0.28oz (8g)
33.8 fl. oz (1,000ml) 0.7oz (20g) 0.52oz (15g)
  • Wipe surface of Kombu seaweed
    (1) Wipe surface of Kombu seaweed
    Wipe surface of Kombu seaweed Wipe surface of Kombu seaweed with a tightly wrung kitchen cloth.
    Kombu seaweed is sun-dried on the beach shore and possibly contains pebbles and sand. Wipe cautiously as washed with water, it will wash out Umami from kombu too.
  • Put on the Heat
    (2) Put on the Heat
    Put on the Heat Pour water and add Kombu seaweed. Put on the medium heat and let it boil.
  • Take out Kombu seaweed
    (3) Take out Kombu seaweed
    Take out Kombu seaweed Take out Kombu seaweed right before water boils.
    Right before water boils, is when small bubble starts to appears on bottom of the pan. Please be careful not to boil too much as if Kombu seaweed is boiled until large bubbles starts to appear, Kombu seaweed's stickiness will drain and will affect the flavor.
  • Add Bonito Flakes
    (4) Add Bonito Flakes
    Add Bonito Flakes Add bonito flakes. Turn off the heat when water is boiled.
  • Trim off the scum
    (5) Trim off the scum
    Trim off the scum Trim off the scum and leave to rest for 30 secs.
  • Strain
    (6) Strain
    Strain Strain Dashi with paper towel.
    Please do not squeeze bonito flakes during straining process as it will bring out flavor other than Umami, causing Dashi not to be elegant flavor.
How to Make Ichiban-Dashi (First Dashi) with Video Instruction

Nidashi
(Simmering Dashi / Dashi with bolder Umami)

Has a bold Umami and suited for soup base for dish using other seasonings to flavor such as simmering dish.
Recommended quantity
Water Kombu Seaweed Bonito Flakes
16.9 fl. oz (500ml) 0.18oz (5g) 0.28oz (8g)
33.8 fl. oz (1,000ml) 0.35oz (10g) 0.52oz (15g)
  • Wipe surface of Kombu seaweed
    (1) Wipe surface of Kombu seaweed
    Wipe surface of Kombu seaweed Wipe surface of Kombu seaweed with a tightly wrung kitchen cloth.
    Kombu seaweed is sun-dried on the beach shore and possibly contains pebbles and sand. Wipe cautiously as washed with water, it will wash out Umami from kombu too.
  • Put on the Heat
    (2) Put on the Heat
    Put on the Heat Pour water and add kombu seaweed and bonito flakes in the pot. Put on the medium heat and let it boil.
  • Simmer with low heat
    (3) Simmer with low heat
    Simmer with low heat Once boiled, put on low heat and let it simmer for 10min.
  • Trim off the scum
    (4) Trim off the scum
    Trim off the scum Trim off the scum and leave to rest for 30 secs.
  • Strain
    (5) Strain
    Strain Strain Dashi with paper towel.
    Please do not squeeze bonito flakes during straining process as it will bring out flavor other than Umami, causing Dashi not to be elegant flavor.
How to Make Nidashi (Simmering Dashi) with Video Instruction

Niban-Dashi
(Second Dashi)

Ecological and economical Dashi using leftover from Ichiban-Dashi. Similar to the Nidashi/Simmering Dashi, has a bold Umami and suited for soup base for dish using other seasonings to flavor such as simmering dish.
Recommended quantity
Water Kombu Seaweed Bonito Flakes Bonito Flakes for Niban-Dashi
16.9 fl. oz (500ml) Kombu seaweed and bonito flakes used in Ichiban-Dashi 0.08oz (2.5g)
33.8 fl. oz (1,000ml) Kombu seaweed and bonito flakes used in Ichiban-Dashi 0.18oz (5g)
  • Put on high heat
    (1) Put on high heat
    Put on high heat Pour water and left over Kombu seaweed and bonito flakes from Ichiban-Dashi and put on high heat.
  • Simmer with low heat
    (2) Simmer with low heat
    Simmer with low heat Once boiled, put on low heat and let it simmer for 10min.
  • Add bonito flakes
    (3) Add bonito flakes
    Add bonito flakes Add bonito flakes for Niban-Dashi and turn off the heat.
  • Trim off the scum
    (4) Trim off the scum
    Trim off the scum Trim off the scum and leave to rest for 30 secs.
  • Strain
    (5) Strain
    Strain Strain Dashi with paper towel.
    Please do not squeeze bonito flakes during straining process as it will bring out flavor other than Umami, causing Dashi not to be elegant flavor.
How to Make Niban-Dashi (Second Dashi) with Video Instruction

Characteristics of Different Kombu Dashi and its uses

Different Kinds of Dashi using Kombu seaweed Characteristics Recipes using Dashi
Kombu Dashi (Vegan Dashi)
Dashi with elegant and moderate Umami flavor. It's best suited for vegan due to not using any animal product. It's suited for dishes that utilize ingredients flavor and aroma. Making Dashi from hot water is recommended for easier preparation, and cold water to enjoy more elegant flavor.
Ichiban-Dashi/First Dashi(Aromatic Dashi) Known as best Dashi in Japan. Best suited for soup menu that heavily relies on flavor of soup stock due to its mild and rich aroma.
Traditionally in Japan, "Niban-Dashi / Second dashi", a dashi described in the page, were made using these dashi ingredients. Thus, "first" in this context means "dashi that is made first."
Nidashi(Dashi with bolder Umami)
(Same flavor can be enjoyed by re-using Ichiban Dashi ingredients called Niban Dashi)
Dashi filled with Umami by simmering ingredients. It's best suited for soup base for dish using other seasonings to flavor such as simmering dish.
Kombu Dashi (Vegan Dashi)
Characteristics
Dashi with elegant and moderate Umami flavor. It's best suited for vegan due to not using any animal product. It's suited for dishes that utilize ingredients flavor and aroma. Making Dashi from hot water is recommended for easier preparation, and cold water to enjoy more elegant flavor.
Recipes using Dashi
Characteristics
Known as best Dashi in Japan. Best suited for soup menu that heavily relies on flavor of soup stock due to its mild and rich aroma.
Traditionally in Japan, "Niban-Dashi / Second dashi", a dashi described in the page, were made using these dashi ingredients. Thus, "first" in this context means "dashi that is made first."
Recipes using Dashi
Nidashi, Niban-Dashi/Second Dashi (Dashi with bolder Umami)
Characteristics
Dashi filled with Umami by simmering ingredients. It's best suited for soup base for dish using other seasonings to flavor such as simmering dish.
Recipes using Dashi
Choosing Which Kombu Seaweed to Use
It's hard to figure out what kinds of Kombu seaweeds you are using outside of Japan, but if you know, try to use "Hidaka-Kombu", "Rishiri-Kombu", "Rausu-Kombu", "Ma-Kombu". Choose one from those Kombu seaweeds as each has different character to its flavor and aroma.
Water suited for Dashi
For Dashi, soft water (below 50.0) is suited. If the water is hard, scum from Kombu seaweed will be released and will avoid enjoying pure Umami. When making Dashi from cold water, use non-thermal disinfected mineral water for better Dashi.
Convenient Way of Making Dashi
It's much easier to make all at once like 1,000ml than making new Dashi stock every single time. Store in airtight container and last about 6 days in the refrigerator.
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