Liquid obtained by simmering ingredients such as kombu, katsuobushi, or vegetables; a base for soups and simmered dishes.
Make stock from kombu and bonito flakes.
This miso soup uses a stock made from dried sardines.
Standard spelling.
Irregular okurigana usage; less common.
Compound of 煮出し (simmering to extract flavor) + 汁 (soup, juice).