出 汁(だし)

だし

noun

soup stock, broth

1. soup stock, broth

A flavorful liquid base used in Japanese cooking, typically made from kombu (kelp), katsuobushi (dried bonito flakes), or both.

出汁(だし)を取(と)る。

To make soup stock.

出汁を取る is the standard expression for making/extracting dashi

昆布(こんぶ)と鰹節(かつおぶし)で出汁(だし)を作(つく)りました。

I made dashi from kelp and dried bonito flakes.

この味噌汁(みそしる)は出汁(だし)が効(き)いていて美味(おい)しい。

This miso soup tastes good because the dashi flavor comes through well.

出汁が効く means the dashi flavor is prominent

出汁(だし) is the foundational flavoring liquid in Japanese cooking, essential to 味噌汁(みそしる), 煮物(にもの), and many other dishes. It provides the umami base that defines Japanese cuisine.

COMMON TYPES:

昆布(こんぶ)出汁(だし): kelp stock
鰹(かつお)出汁(だし): bonito stock
合(あ)わせ出汁(だし): combination stock (kelp + bonito)
煮干(にぼ)し出汁(だし): dried sardine stock

COMMON EXPRESSIONS:

出汁(だし)を取(と)る: to make/extract stock
出汁(だし)が効(き)いている: the dashi flavor comes through well
顆粒(かりゅう)だし: instant dashi granules

WRITING:
Also written as だし or ダシ in casual contexts. The kanji 出汁(だし) is an 当(あ)て字(じ) (kanji applied for phonetic value).

CULTURE:
Making dashi from scratch is considered a key skill in Japanese cooking, though instant granules are widely used for everyday meals.

general

Added 2026.1.14 21:48 · Revised 2026.6.4 0:10

04500/04917_dashi