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

Essential in Japanese cuisine. Common types include:

  • 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)
  • 煮干(にぼ)し出汁(だし) (dried sardine stock)

Also written as だし or ダシ in casual contexts. Instant dashi granules (顆粒(かりゅう)だし or ほんだし) are widely used for convenience.

general
Added 2026.1.14 21:48 · Revised 2026.1.19 21:17
04500/04917_dashi