Basic Dashi Stock and Soups

Lessons 1 and 2: Basic Dashi Stock and Soups

Dashi - Foundation of the Japanese Kitchen

In Japan, the basic cooking stock is called “dashi” stock, and the standard one is made with kelp (seaweed) and dried bonito flakes. Flakes of dried bonito fillets infuse the stock with the distinctive dashi flavor and aroma.

In these lessons, you will learn the essential steps in the preparation of a variety of dashi stocks, the foundation for all Japanese soups. TSUJI’s professor demonstrates how to prepare some typical soups using the dashi stocks.

A Variety of Dashi Stocks:

• Kelp and Bonito Dashi Stock
• Primary Dashi Stock
• Secondary Dashi Stock
• Sardine Dashi Stock
• Shrimp Dashi Stock
• Kelp Dashi Stock

Recipes from Lessons 1 and 2:

• Prawn Ball in Clear Soup
• Hamo Fish in Thickened Clear Soup
• Prawn Taro in White Miso Soup
• Red Miso Soup with Tofu and Wakame Seaweed
• Oyster Shinjo in Combined Miso Soup
• Sea Bream Consommé

Bonus Discussion:

• The traditional role of soups in the Japanese meal

With English language mini-texts containing the recipes for all dishes in Lessons 1 - 2 prepared by TSUJI’s professors.