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mastering..Japanese soup stock ‘Bonito Kelp DASHI’ | かつお昆布出汁

As with this post, I will try to post some fundamentals, the origin of Japanese (Washoku) cuisine, most common and frequently used ‘Katsuo (Bonito) DASHI (Stock) ‘. As the French have different type of soup stocks for their exquisite sauces, the Japanese culinary soup stock, frequently uses the’Katsuo (Bonito) DASHI (Stock) ‘ for everyday cooking.

Simplified, here are some list of Japanese soup stocks as compared with the French cuisine. Our majority of our (basic) soup stocks are attained from sea products, Japan geographically enclosed by the ocean.


Classic Japanese Stocks (in general)  (和食の出汁の種類)

  • Katsuo Konbu Dashi : Bonito stock, 1st and 2nd stock (鰹昆布だし)
  • Konbu Dashi : Sea Kelp Stock(昆布だし)
  • Niboshi Dashi : Dried Small Sardines Stock (煮干しだし)
  • Hoshi-Shitake Dashi : Dried Shitake Mushroom Stock(干し椎茸だし)
  • Fish Soup : Different type of fish (魚のあら)
  • Chicken Soup: Chicken Bones(鶏ガラ)

Classic French Stocks(フランス料理の出汁の種類)

  • White stock : A clear, pale liquid made by simmering poultry, beef, or fish bones.(鶏、牛、魚から取る白い透明な出汁)
  • Brown Stock : Amber liquid made by first browning/roasting poultry, beef, veal, or game bones.(鶏、牛、野鳥から取る薄茶色透明な出汁)
  • Fish Stock (Fumet) : Highly flavored stock made with fish bones. (魚の骨の出汁)
  • Vegetable Stock (Court bouillon) : Aromatic vegetable broth(野菜の出汁)

Posts will continue this week on the topic of ‘Japanese basic soup stock | DASHI’ .

Bonito Kelp ‘DASHI’ | かつお昆布出汁

Course: SoupsCuisine: JapaneseDifficulty: Easy
Prep time


Cooking time



Ingredients |
‘ichiban-dashi’ (1st soup stock)


  • ** Making the kelp broth **
    ① To extract the kelp umami (deliciousness) soak in water for at least 30 minutes. prefer to soak it for at least half a day so until it has well absorbed the water or even the night before for extraction of umami.
    ② Slowly heat from low to medium heat over 10 minutes and bring it just to before boiling. Do not bring to boiling point as the kelp flavor will be quite strong as to use as a broth.

    ** 昆布だしを火にかけます **
    ① 火にかける前は、できれば30分以上水につけておくとうまみを抽出しやすくなります。昆布は1時間前からでも、前日からでもつけておくといいです。
    ② 火は弱火〜中火でゆっくりと10分以上かけて沸騰直前までもっていきます。
  • ** Making the bonito stock **
    Remove the kelp from the broth and bring it to boiling point and turn off the heat.
    Grab a handful of bonito flakes and place it into the broth. Bring the heat to medium and let it boil, removing the froth, let it boil for about 3~4 minutes.

    ** かつおだしの取り方 **
  • ** Types of bonito broth **
    Strong umami taste of bonito: If you want to use it for general Japanese cooking, such as side dishes (osozai) and miso soup, slowly simmer it on low heat for about 3 to 4 minutes.
    Clear soup: slowly simmer it on low heat for 1-2 minutes for a subtle taste of bonito.
    Bonito broth can be preserved cold and use within 2-3 days or freezing it into ice cubes come quite handy.

    ** かつお出汁の種類 **
  • Although the fragrance may be slightly weaker, it is has it’s own unique second feature of its rich umami, often used for boiled vegetables, cooked rice and hot pots. Add water and bring it agin to boiling point, 3~5 minutes over low heat. If the flavor is too weak, supplement with a small amount of bonito flakes.

    ① Put the first soup stock and 500ml of water in a pan, bring to the boil, boil on low heat for 3-5 minutes and set aside.
    ② Add 4.5~5 g of bonito flakes and let it settle for about 1-2 minutes.
    ③ Makes about 440ml, soup stock.
  • ** 二番出汁の取り方 **

    ③だしとして、約440ml 取れます。

Recipe Video

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