dashi; Japanese soup stock
Polite form of 出し (dashi), used especially in food contexts. Refers to the fundamental Japanese stock made from kombu (kelp) and katsuobushi (dried bonito flakes).
See also: だし
The key to miso soup is the dashi stock.
The cooking teacher said, 'First, let's make the dashi stock.'
Alternative kanji spelling using 汁 (juice/broth). Less common than お出し.
Polite form of 出し (dashi), from 出す (dasu, 'to take out'), referring to the extraction of flavor. The prefix お is an honorific.