dashi だし

dashi (Japanese 出汁, だし, ダシ), broth, also known as bouillon [French pronunciation: ​[bu.jɔ̃]], is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Konbu, Niboshi, Shiitake and Katsuobushi are used for making dashi in Japan, other than chicken, pork or beef.









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