Basic JAPANESE DASHI = KATSUO & KONBU DASHI
KATSUO&KONBU Dashi is used almost Japanese recipes, it is often called ICHIBAN DASHI(=first DASHI). When you search any Japanese recipes, if you find the words “Dashi” or “Japanese soup stock”, this means “use KATSUO & KONBU DASHI”. This dashi is essential for each Japanese meal, but almost Japanese feels making Dashi is too much hassle.
About KATSUOBUSHI(=dried bonito)
Making KONBU DASHI is easy, only using dried Konbu(=Kelp) and water. There is many kinds of dried Konbu, you can choose by your cooking. Cold-brewed is the best way, but you can simmer on medium heat for several minutes.
HOW TO NAKE KONBU DASHI
NIBOSHI DASHI(IRIKO DASHI)
NIBOSHI(=Dried Small Sardines) DASHI is often used for MISO Soup or Ramen. Another name is IRIKO DASHI The way making NIBOSHI DASHI is simmered, or cold-brewed. In general the way cold-brewed is more elegant flavor.
HOW TO MAKE NIBOSHI DASHI
SHIITAKE DASHI is made from dried shiitake mushroom. Cold-brewed is the best way. We often use rehydrated mushrooms for cooking.
HOW TO MAKE SHIITAKE DASHI
There are many other DASHI than the above. We often make DASHI from some ingrediants, shiitake and niboshi, and konbu etc.. Recentry there are many type of instant Dashi and many people use in Japan. Dashinomoto includes too much MSG, I recommend more tea bag types than powder types.