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Topic: Dashi

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	Japanese basics: dashi stock \| Just Hungry
		Dashi is the basic soup stock used in Japanese cooking.
		Nilld, the best way to make a shiitake dashi is to simply soak some dried shiitake in water for a few hours.
		That kind of soup is usually made with a simple kombu dashi.
	www.justhungry.com /2003/11/japanese_basics.html (1161 words)

	Dashi - Definition, explanation
		Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking.
		The most common form of dashi is a simple broth or stock made by heating kelp (konbu) and katsuobushi (flakes of dried smoked bonito fish) in water and then straining the resultant liquid.
		Other kinds of dashi stock are made by soaking kelp, shiitake, or niboshi in water for many hours or heating them in water nearly to boiling and then straining the resultant broth.
	www.calsky.com /lexikon/en/txt/d/da/dashi.php (453 words)

	Dashi
		The most common form of dashi is a simple broth or stock made by heating kelp (konbu) and katsuobushi[?] (flakes of dried smoked bonito[?] fish) in water and then straining the resultant broth.
		Dashi forms the base for miso soup, Japanese noodle broth, and many Japanese simmering liquids.
		Other kinds of dashi stock are made by soaking kelp, shiitake, or niboshi in water for many hours or heating them in water nearly to boiling and then straining the resultant broth.
	www.ebroadcast.com.au /lookup/encyclopedia/da/Dashi.html (175 words)

	The World In A Bowl Of Tea (Site not responding. Last check: 2007-10-30)
		Dashi, a light fish stock, is a fundamental ingredient in Japanese cooking, and one of the most delicious stocks I've ever tasted.
		In Kaiseki cooking, dashi is used in Nimono and miso soups, for sauces and dressings, and for flavoring simmered ingredients.
		Dashi is easy to make and you will be delighted with the results.
	www.amacord.com /tea/recipes/dashi.html (242 words)

	Soup & Dashi - Muso
		Dashi first time appeared in the historical document in the early 8th century.
		MUSO's Dashi is available in two types; one is Kombu and Shitake with Bonito and the other without Bonito.
		The powdered Dashi is packed in a convenient small package just enough to use them all at one time.
	www.muso-intl.co.jp /english/Convinient/Soup&dashi12.html (518 words)

	Japanese stock: Dashi.
		The two main dashi's are ichiban dashi and niban dashi, otherwise known as dashi I and dashi II.
		Dashi I must always be made freshly, at the most a couple of hours in advance.
		Dashi I has a subtle favour and is used for elegant, clear soups which are served as one of the first courses in an elaborate menu.
	www.coquinaria.nl /english/recipes/Stock/DashiEng.htm (798 words)

	Simply Ming: Recipes : Master Dashi Broth (Site not responding. Last check: 2007-10-30)
		Dashi's a versatile ingredient, and one that more Western cooks ought to learn to use.
		You can use dashi almost anywhere you'd use chicken stock: in soups, or as a poaching liquid, for example.
		Bonito flakes are pinkish flakes used primarily in the preparation of dashi, the Japanese cooking stock.
	simplyming.org /recipes/216_master_dashi_broth.html (345 words)

	W4E: Dashi Recipe (Japanese basic stock) \| Japan (Site not responding. Last check: 2007-10-30)
		Niban dashi is for general use in dishes where it doesn't play a starring role, i.e.
		Niboshi Dashi (Sardine stock): Remove head and entrails from 1/2 cup dried sardines (niboshi) and soak in 1 quart water for 30 minutes to an hour.
		Dashi is the basic stock used in Japan for a wide variety of dishes.
	www.whats4eats.com /recipes/r_so_dashi.html (216 words)

	Dashi (Site not responding. Last check: 2007-10-30)
		Dashi is an important base in Japanese cooking.
		There are three basic types of dashi; Ichiban, Niban and Konbu, which are the key to many Japanese dishes.
		Konbu-dashi, made from kelp, is used with meat and fish dishes that call for gentler, mild taste, such as Sushi Rice.
	www.jfc.com /recipes/jlist/dashi.html (241 words)

	karakuri.info
		Dashi floats are made up of three decks.
		Many Dashi float mechanisms and Karakuri can be seen at the Inuyama Cultural Artifacts Museum, in Inuyama.
		In mid October the Nagoya Festival is held, and Dashi floats are paraded in the streets.
	www.karakuri.info /dashi (946 words)

	How to make Dashi
		There are several type of dashi, each for it's own use.
		Ichiban dashi (1st brewed); for clear soup or noodle soup.
		Recycled Kelp and katsuobushi from 1st dashi, 5 cm square Kelp, 3 cups water, 5 g katsuobushi.
	www.bob-an.com /recipe/dailyjc/hints/dashi/dashi.html (341 words)

	About "Dashi" (Site not responding. Last check: 2007-10-30)
		The main event of "Mikuni-Maturi" is offering "Dashi" (festival car) every year of May 20, and six "Dashi"s parade in the neighborhood.
		The duty of "Dashi" is taken by the quarter's turn of the year.
		Mikuni's "Dashi" is often a doll brave warrior with under the seats for "Hayashi-kata", and it stands about 18 feet (5.5 meters).
	www.kuni-net.com /edashi.html (187 words)

	Dashi - recipes japanese dashi (Site not responding. Last check: 2007-10-30)
		Dashi that is leftover can be frozen or kept in the refrigerator for 2-3 days but the flavour want be as good.
		The recipe below is for primary dashi, there are in fact two main types of dashi: primary and secondary (see note below), the first being milder and clearer and the second more concentrated in flavour.
		Secondary Dashi: Place the reserved konbu and bonito flakes from primary dashi in a saucepan with 1.5 litres of cold water.
	www.foodiesite.com /recipes/2000-07/dashi.jsp (321 words)

	Master Dashi Broth - Ming Tsai
		As many cooks know, dashi is the fundamental Japanese stock.
		Made easily from a few simple ingredients, it’s the basis of miso soup and an integral part of dishes including sukiyaki and shabu-shabu.
		When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer.
	www.ming.com /simplyming/showrecipesSeason2/dashibroth.htm (353 words)

	About Dashi
		Dashi Chu Kocica is a Florida Licensed Acupuncture Physician, specializing in Asian Healing Arts, and author of 8 DVD/videos on fitness and rejuvenation.
		Dashi has traveled the world learning from master teachers, but she recognizes that the ultimate teacher is within oneself.
		Dashi's goal is to inspire and empower her students to practice daily so they can truly take charge of their health and well being.
	www.asianhealingarts.org /Harvesting_Qi/pages/about_dashi.html (566 words)

	Dashi I and Dashi II
		Dashi is Japanese stock—the basic stock that provides the underlying flavor for most Japanese dishes.
		Dashi II is by far the more useful for general purposes—simmering, sauces, thick soups, etc. Dashi I is much lighter and more delicate in flavor, and is used for making the beautiful clear soups that begin a classic meal.
		Dashi I should always be freshly made, but Dashi II can be stored in a sealed bottle in the refrigerator for up to 3 days or can be frozen; however, flavor and aroma will be lost.
	www.globalgourmet.com /food/special/2001/japantable/dashi.html (496 words)

	Recipe Page - SANKO
		Dashi means Stock in Japanese and it's used for all kind of Japanese food.
		This dashi is suit with a lot of ingredients or basic miso soup.
		This dashi is suit with Suimono or refined soup.
	www.toronto-sanko.com /en/Recipe/dashi.html (188 words)

	GoBase.org - Go Jargon Dictionary - hane dashi
		Black's possible answer could be [a] (hane dashi) or 1 (shita hane).
		hai, hamari, hamete, hana yori dango, hana zuke, hanami ko, hane age (noun), hane dashi, hane kaeshi, hane kiri, hane komi, hane nobi, hane tsugi, harazuke, hasami tsuke, haya go, hazama, hazama tobi, hen, henka, hiki, hikkuri kaeshi, hikuri kaeshi, hiraki zume, hisso no pointo, hon ko, honte, horikomi, hoshi, hoshi shita
		nadare, nakade, narabi, nidan, nidan bane (nidan+hane), nidan osae, nige (noun), nigiri, nihon kiin (nihon+ki-in), nijubango, niken, niken biraki, niken shimari, niken taka basami, niken takabasami, niken tobi, nirensei (ni+rensei), nobi, nobi dashi, nobi kiri, nobi komi, nozoki, nuki, nuki, nurui
	www.gobase.org:32155 /online/intergo/?query=%22hane%20dashi%22 (483 words)

	g-chef
		Kombu kastuobushi dashi is the backbone of all Japanese cooking.
		It is also called number one dashi, or ichiban dashi, because once strained the kombu and katsuo may be remoistened with the same amount of water and simmered for ten minutes or more with another small handful of kastuo to make number two dashi, or niban dashi.
		Dashi will keep, refrigerated, for 3 to 5 days.
	www.g-chef.com /english/articles/katsuodashi.html (163 words)

	Guardian \| The appliance of science
		Last week I wrote about dashi, the broth that is one of the most important dishes in Japanese cooking.
		It doesn't have the highest level of umami, although it is pretty high, but produces a wonderfully clear broth, and clarity is one of the criteria for dashi.
		Ishibun-dashi is the first brewing, when you heat the water with just the konbu in it and allow to steep for an hour.
	www.guardian.co.uk /print/0,3858,4991850-103425,00.html (300 words)

	Dashi recipe
		Dashi is a quick all-purpose quick clear stock that is the heart of Japanese-style cooking.
		Dashi is so quick to make that you can make it fresh each time you need it.
		Line a large colander or strainer with cheesecloth and set it over a large bowl; carefully pour the dashi through to strain it.
	www.ochef.com /r61.htm (236 words)

	Vegetarian Journal 2003 Issue 3 -- The Vegetarian Resource Group
		Keep extra dashi in the refrigerator or freezer so that you can use it anytime you want.
		Pour dashi into the pot, and simmer until the ingredients are tender.
		Heat dashi or vegetable soup stock in a pot.
	www.vrg.org /journal/vj2003issue3/vj2003issue3noodles.htm (1916 words)

	Cook's Thesaurus: Stocks, Broths & Gravies
		dashi Pronunciation: DAH-shee Notes: This is a very common Japanese soup stock, usually made with bonito flakes and kelp.
		Variations include katsuo dashi (made without kelp), konbu dashi (made without bonito flakes), niboshi dashi and iriko dashi (made with different kinds of fish; more flavorful than ordinary dashi), and koi dashi (made with vegetables).
		Substitutes: reconstituted dashi powder (sold as hon dashi or Dashi-No-Moto) OR chicken broth (not as flavorful)
	www.foodsubs.com /Stock.html (389 words)

	Japanese Dashi - Mount Fuji online shop
		Seasoning stock for soup and a variety of boiled dishes. This is really tasty, it is made up from Tuna and you can sprinkle it onto rice for example. If you can make rice pudding it really goes well with it sprinkled on top. (50g)
		Bonito type soup stock,this is Dashi with Plenty of Tuna & (kelp)Seaweed extra to make your soup have a real special flavour. (8g x 8 packets)
		Bonito type soup stock,this is Dashi with Plenty of Kelp Seaweed extra to make your soup have a real special flavour. (8g x 8 packets)
	www.mountfuji.co.uk /acatalog/Mount_Fuji_Soup_Stocks__DASHI__2.html (300 words)

	Cooks.com - Recipes - Dashi
		Cook carrot in dashi broth and put shitake...
		water, 1 teaspoon hon dashi, 2 tablespoons soy...
		Boil 4 cups of water and put dashi kobu in for 3...
	www.cooks.com /rec/search/0,1-0,dashi,FF.html (115 words)

	How To Make Dashi (Food: Asian)
		Dashi is a key ingredient in many authentic Japanese recipes.
		Dashi is a seaweed and fish flavoured stock.
		If you are interested in linking to more than one of our videos or becoming a VideoJug partner please Contact Us.
	www.videojug.com /film/how-to-make-dashi (412 words)

	Dashi II
		Dashi II Dashi II Ingrediënten: (voor 6 personen)
		Dashi II is een krachtiger bouillon, die wordt getrokken van de kombu en bonito die bij het bereiden van dashi I zijn gebruikt.
		Dashi II wordt toegepast in stoofschotels, in gekruide soepen en in miso-soep, waarvoor een sterkere smaak is vereist.
	www.lekkeroosters.nl /Dashi_II.htm (125 words)

	Dashi - Authentic Japanese Food (Site not responding. Last check: 2007-10-30)
		The ingredient, which forms the basis of countless Japanese dishes, is the equivalent of stock or bouillon in Western cooking or tang in Chinese cuisine, but as shown in the chart below, it differs subtly from these in a number of ways.
		It is made by boiling and soaking certain animal or vegetable products in water, generally for a short time, to extract the flavour enhancing properties present in the foods, so that not only does the dashi itself taste delicious, but it draws out and balances the flavours of other ingredients.
		Another key difference is that by using animal based dashi with vegetable ingredients and vegetable based dashi with animal ingredients, the flavour of each dish is enhanced and harmonized, whereas in the West and China meat sauces are added to meat dishes and fish sauces to fish, to emphasise the taste.
	www.authenticjapanesefood.com /en/elements/dashi.html (275 words)

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