kombu dashi; kombu stock
A clear, umami-rich soup stock made by steeping dried kombu (kelp) in water. A fundamental ingredient in Japanese cuisine.
I make miso soup using kombu dashi.
Kombu dashi is essential for this dish.
Bonito flake stock, often combined with kombu dashi to make awase dashi.
A blend of kombu dashi and bonito dashi, the most common dashi in Japanese cooking.
Standard mixed kanji-kana spelling.
Katakana variant sometimes seen in cookbooks or packaging.
Full kanji spelling; 出汁 is a common way to write だし.
Compound of 昆布 (kombu, 'kelp') and だし (dashi, 'stock').