bonito stock; dried bonito broth
A fundamental Japanese stock made from dried bonito flakes (katsuobushi), used as a base for miso soup, simmered dishes, and noodle broths.
Miso soup tastes better when made with bonito stock.
The broth for this udon has a rich bonito stock flavor.
Common spelling using 鰹 for bonito and kana for だし.
Kana spelling; useful when the kanji 鰹 is difficult or not needed.
Kanji spelling for だし; less common but still seen in culinary contexts.
Alternate kanji spelling for だし; less common.
Compound of 鰹 (かつお, 'bonito') and だし ('stock'). The word だし is derived from the verb 出す (だす, 'to take out'), referring to the extraction of flavor.