japanese dashi

: What Is Niboshi? The Dried Fish That Give Japanese Dashi Its Bold Flavor

Niboshi are small fish—most commonly Japanese anchovies—that have been boiled in salt water and then dried. In Japanese cooking, they are used primarily to make dashi broth, where they produce a deep, assertive umami that is distinctly different from the more refined character of kombu or katsuobushi. Unlike many dried fish traditions around the world, where the fish itself is eaten directly, niboshi exist mainly to release their flavor into water. When simmered, they produce one of the most satisfying and distinctly Japanese broths in the cuisine. That bold character is what makes them the foundation of miso soup in ...

: What Are Dried Shiitake? The Mushroom That Brings Deep Umami to Japanese Dashi

Dried shiitake mushrooms are an essential ingredient in Japanese cooking. Beyond preservation, drying transforms the mushrooms themselves, creating deeper flavor and one of the important sources of umami used in Japanese broth. When rehydrated slowly in cold water, dried shiitake produce a rich broth that can be used for soups, simmered dishes, and vegetarian cooking. Both the soaking liquid and the mushrooms themselves become valuable ingredients in Japanese cuisine. In Japanese cooking, dried shiitake mushrooms are valued not only as an ingredient but also as a source of broth. Their soaking liquid creates a savory dashi that has ...