dashi broth; Japanese soup stock
Specifically refers to the liquid extracted from dashi ingredients (kombu, katsuobushi, etc.), used as a base in Japanese cooking.
Miso soup tastes better when made with dashi broth.
I use kombu to make dashi stock.
Common mixed kanji-kana spelling; だし is usually written in kana.
Full kanji spelling; less common but still seen.
Compound of だし (dashi, 'Japanese soup stock') and 汁 (shiru, 'broth, juice').