1.
kelp stock; kombu broth; dashi made from kelp
A cooking stock made by soaking or simmering dried kelp (kombu) in water. One of the fundamental bases of Japanese cuisine, prized for its umami flavor.
昆布だしで味噌汁を作る。
To make miso soup with kelp stock.
昆布だしは水に昆布を浸けておくだけで取れる。
You can make kelp stock simply by soaking kombu in water.
精進料理では、鰹節の代わりに昆布だしを使うことが多い。
In Buddhist vegetarian cuisine, kelp stock is often used instead of bonito flakes.
USAGE:
One of the most basic types of Japanese soup stock alongside 鰹だし (bonito stock). 昆布だし provides a mild, clean umami flavor and is the preferred base for vegetarian Japanese cooking. The standard method is to soak dried kelp in cold water for several hours or briefly simmer it.
COMMON COLLOCATIONS:
- 昆布だしを取る (to make kelp stock)
- 昆布だしの素 (instant kelp stock granules)
- 昆布と鰹の合わせだし (combined kelp and bonito stock)