Traditional Japanese Dashi: The Foundation of Umami-Rich Cooking

CONTENTS

• About Dashi

• Kelp & Bonito Japanese Soup Stock (Awase Dashi) Recipe

• Vegan Japanese Dashi – Umami-Rich Soup Stock Recipe

• A TIME-SAVING OPTION: Dashi Packs vs. Dashi Powder

• Serving Suggestions

• Final Thoughts

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ABOUT DASHI - JAPANESE SOUP STOCK |

Dashi is the essential soup stock of Japanese cuisine, forming the base of miso soup, noodle broths, simmered dishes (nimono), and so much more. Unlike heavy Western stocks that take hours to simmer, dashi is light, clean, and quick to prepare, yet bursting with umami.

Traditionally, most dashi is not vegan-friendly because it uses katsuobushi (dried bonito flakes) or niboshi (dried sardines). But with kombu (kelp) and shiitake mushrooms, you can make a plant-based version that’s just as flavorful, nutrient-rich, and gut-friendly.

In this guide, you’ll learn about:

1. Awase Dashi (Kelp & Bonito Stock) – the most classic, balanced Japanese soup stock.

2. Vegan Dashi (Kombu & Shiitake Stock) – a plant-based alternative with deep umami.

3. Time-Saving Dashi Packs – a cleaner option than instant dashi powders.

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Kelp & Bonito Japanese Soup Stock (Awase Dashi) Recipe |

RECIPE OVERVIEW |

• Prep Time: 10 minutes

• Cook Time: 1 hour 10 minutes (includes soaking)

• Total Time: ~1 hour 20 minutes

• Serving Size: About 800ml (~4 cups of soup)

• Equipment Needed: Pot, strainer, bowl

• Difficulty Level: Easy

• Suitable For: Gluten-free (check katsuobushi brand for additives), dairy-free (not vegan)

NUTRITION & GUT HEALTH BENEFITS |

• Rich in Umami – Kombu provides glutamic acid, while bonito flakes add inosinic acid. Together, they create a synergy that multiplies flavor.

• Mineral-Rich – Kombu contains iodine, calcium, and magnesium.

• Protein Source – Katsuobushi contributes high-quality protein.

• Gut-Friendly Base – Light, easy to digest, and naturally low in fat.

INGREDIENTS | (Makes about 800ml)

• 10g kombu (dried kelp)

• 20g katsuobushi (bonito flakes)

• 1,000ml filtered water

INSTRUCTIONS |

1. Prepare kombu  – Wipe with a damp cloth to remove dust, but keep the white powder (natural umami).

2. Soak kombu – Place kombu in water for at least 30–60 minutes. (6-8 hours for the best result)

3. Heat gently – Warm slowly until small bubbles form (~80°C / 176°F). Remove kombu before boiling.

4. Add katsuobushi – Stir in flakes, steep 2 minutes, then turn off heat.

5. Strain – Pour through a fine mesh strainer. Let sit for 1 more minute to extract umami.

Store in the refrigerator for up to 1 week.

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Vegan Japanese Dashi – Umami-Rich Soup Stock Recipe |

RECIPE OVERVIEW |

• Prep Time: 5 minutes

• Cook Time: None (cold brew method)

• Total Time: 8–24 hours (soaking)

• Serving Size: About 500ml (~2 cups)

• Equipment Needed: Jar or container, strainer

• Difficulty Level: Easy

• Suitable For: Vegan, gluten-free, dairy-free

NUTRITION & GUT HEALTH BENEFITS |

• High in Umami – Kombu (glutamic acid) + shiitake (guanylic acid) create depth without fish.

• Vitamin D Boost – Sun-dried shiitake are naturally rich in Vitamin D.

• Pure & Clean – No additives, no oils, just whole-food ingredients.

• Gut-Friendly – Gentle on digestion, supporting a balanced microbiome.

INGREDIENTS | (Makes about 500ml)

• 3-inch piece kombu (dried kelp)

• 2 dried shiitake mushrooms (thick “donko” type recommended)

• 500ml filtered water

INSTRUCTIONS |

1. Wipe kombu with a damp cloth, leaving the white powder.

2. Quickly rinse shiitake to remove dirt.

3. Soak – Combine kombu, shiitake, and water in a jar. Refrigerate 8–10 hours, then remove kombu.

4. Continue soaking – Let shiitake steep another 12–14 hours. Remove before using.

Store in the refrigerator for up to 1 week.

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A TIME-SAVING OPTION: Dashi Packs vs. Dashi Powder |

We all have busy days, and not everyone has time to soak kombu overnight. That’s where Dashi Packs come in.

• Dashi Packs

Good Dashi Pack Brand as an Alternative

– These are like tea bags filled with dried bonito, kombu, or shiitake. You simply simmer them in hot water for 3-3 minutes, and you’ll get a clean, umami-rich broth. When choosing, look for high-quality, low-sodium options such as Kayano brand.

• Dashi Powder - NOT RECOMMENDED

High Sodium and Various Additives

– While convenient, many instant dashi powders contain additives, MSG, excess sodium, and artificial flavorings. Over time, these can be harsher on the gut and less nutrient-rich compared to natural dashi.

👉 Gut Health Tip: If you need convenience, always choose dashi packs with low sodium and no additives over powder. They’re closer to homemade and much gentler on digestion.

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SERVING SUGGESTIONS |

Both types of dashi can be used as the base for endless Japanese dishes, including:

• Miso soup – classic comfort food.

• Noodle broths – soba, udon, ramen.

• Nimono (simmered dishes) – root vegetables, tofu, or fish.

• Chawanmushi (steamed egg custard) – delicate, savory custard.

• Hot pot (nabe) – nourishing one-pot meals.

Miso Soup

Nimono (simmered dishes)

Dashi-Maki Tamago

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FINAL THOUGHTS |

Dashi is more than just a soup stock—it’s the heart of Japanese cooking. Whether you choose the classic Awase Dashi or the vegan kombu-shiitake version, both are packed with umami and bring depth to any dish.

By incorporating dashi into your cooking, you’re not only embracing tradition but also creating meals that are light, nourishing, and gut-friendly.