| 词条 | Dashi |
| 释义 |
| name = Dashi | image = Katsuobushi.jpg | image_size = 250px | caption = Katsuobushi shavings before being soaked in water | alternate_name = | country = Japan | region = | creator = | course = | type = Soup or stock | served = | main_ingredient = | variations = | calories = | other = }}{{Nihongo|Dashi|出汁, だし}} is a class of soup and cooking stock used in Japanese cuisine. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. It is used in Asian cuisines to accentuate savory flavor as umami.[1] Dashi is also mixed into flour base of some grilled foods like okonomiyaki and takoyaki. MethodsThe most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna or cheaper bonito) to near-boiling, then straining the resultant liquid. If bonito is not available, dried anchovies or sardines may be substituted.[2] The element of umami, one of the five basic tastes, is introduced into dashi from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; both combined create a synergy of umami.[3] Homemade dashi, made from dried kombu and katsuobushi, is less popular today, even in Japan.[4] Granulated or liquid instant dashi replaced the homemade product in the second half of the 20th century. Compared to the taste of homemade dashi, instant dashi tends to have a stronger, less subtle flavor, due to the use of chemical flavor enhancers—glutamates and ribonucleotides.[5] VariationsOther kinds of dashi stock are made by soaking kelp, niboshi, or shiitake in water for many hours or by heating them in near-boiling water and straining the resulting broth.
HistoryIn 1908, the unusual and strong flavor of kelp dashi was identified by Kikunae Ikeda as umami, the "fifth flavor", attributed to human taste receptors responding to glutamic acid.[6] See also{{Portal|Food}}
References1. ^{{cite news|title=Umami – The Delicious 5th Taste You Need to Master!|url=http://www.molecularrecipes.com/molecular-gastronomy/umami/|work=Molecular Recipes|date=24 March 2013}} 2. ^{{cite book | last = Kaneko | first = Amy | title = Let's Cook Japanese Food!: Everyday Recipes for Home Cooking | page=15}} 3. ^{{cite book | last = Hosking | first = Richard | title = At the Japanese Table | series = Images of Asia | page=43 | year = 2000 | publisher = Oxford University Press | location = New York | isbn = 978-0-195-90980-7 | oclc = 44579064 | lccn = 00058458}} 4. ^Ingredients used for making dashi at home cooking (Japanese). 5. ^{{cite book |last= Ozeki |first= Erino |editor-first= Du Bois |editor-last= Christine M. | title = The world of soy | series = Food series | year = 2008 | publisher = University of Illinois Press | location = Urbana |page=155 |chapter=Fermented soybean products and Japanese standard taste | isbn = 978-0-252-03341-4 | oclc = 177019229 | lccn = 2007046950}} 6. ^{{cite journal | last1=Lindemann | first1=B. | title=The Discovery of Umami | journal=Chemical Senses | volume=27 | issue=9 | year=2002 | pages=843–844 | issn=1464-3553 | doi=10.1093/chemse/27.9.843 | pmid=12438211}} Further reading
| last = Hosking | first = Richard | title = A Dictionary of Japanese Food | publisher = Tuttle | year = 1995 | isbn = 0-8048-2042-2{{Cookbook}}{{Wikibooks|Cookbook:Dashi}}{{Commons cat|Dashi}} 3 : Japanese condiments|Umami enhancers|Fish and seafood soups |
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