What is Dashi and How to Make It

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If you’ve ever wondered “what is dashi” and how to make it, look no further! In this ultimate guide, I’ll explain the different types of Japanese soup stock, ingredients used, and ways to cook with these umami-rich stocks in Japanese dishes.

A selection of glass pitchers with light-colored broths, a measuring cup with liquid, and a bamboo tray displaying dried seaweed, mushrooms, bonito flakes, and other dashi ingredients on a white surface.

Dashi is a foundational ingredient in Japanese cuisine. In my guide What is Dashi and How to Make It, I’ll explain the several types of Japanese soup stock and how to make it from scratch. Then, start making easy Japanese recipes like Homemade Miso Soup and Udon Noodle Soup!

A hand pours dried bonito flakes from a glass bowl into a pot of simmering water on a stove, preparing Japanese dashi broth.

What is Dashi?

Dashi (だし, 出汁) or dashijiru (出し汁) is Japanese soup stock made from one or more ingredients like dried kelp, dried bonito flakes, dried shiitake mushrooms, and/or dried anchovies. They are naturally rich in glutamates that deliver intense flavor and give Japanese food its rich and deep umami taste. Its use in daily Japanese cooking traces back to 17th-century Japan.

Why I Love Dashi

Simple ingredients, usually only one or two.
Quick to make – It takes 20 minutes from scratch or 5 minutes with a packet.
Layers of flavor – It’s crucial to many of my favorite dishes.
A plant-based dashi option is available, making Japanese food accessible to all.

How to Use Japanese Soup Stock

In soups like miso soup for an authentic umami flavor.
As a broth base for Japanese hot pots, stews, simmered dishes, and noodle soup dishes.
As seasoning for rolled omelette, mixed rice, or grilled octopus balls.
In sauces for a touch of clear liquid that adds a savory depth and subtle aroma.

Wooden soup bowls containing Spinach and Mushroom Miso Soup.

Thinly sliced beef is being cooked in the hot pot along with vegetables and tofu in a donabe, Japnaese hot pot.

Ingredients for Dashi

Kombu – dried kelp* (a kind of seaweed)
Katsuobushi – dried and fermented skipjack tuna/bonito shaved into thin flakes
Iriko or niboshi – dried anchovies/sardines
Shiitake – dried shiitake mushrooms*

*vegan and vegetarian

Four packages of dried kombu seaweed are arranged side by side on a white surface, each with distinct Japanese labels and clear packaging showing the dark, flat seaweed inside.

Three packages of katsuobushi (dried bonito flakes) are displayed on a white surface, with two bags of flakes and a small bowl containing some of the flakes in the center. The packaging features Japanese text.

Six Different Types of Dashi

How do we decide which type to use for a particular dish? While pairings are often based on customary practice, there is no hard-and-fast rule.

1. Awase Dashi (合わせだし)

A glass measuring cup filled with clear golden dashi broth sits on a white surface. Nearby, a bamboo tray holds dry kombu seaweed and bonito flakes. A black and white cloth is partially visible in the corner.

uses dried kelp and bonito flakes
means “combination” or “mixed”
classic all-purpose stock; most commonly used
my go-to soup stock for my recipes

Use it in:

Homemade Miso Soup
Donburi (rice bowls): Oyakodon
Simmered dishes: Nikujaga, Chikuzenni
Tamagoyaki

2. Kombu Dashi (昆布だし)

Two glass containers filled with light golden liquid and pieces of kombu (seaweed) inside, placed on a white surface. Dried kombu sheets and a folded black-and-white checkered cloth are nearby.

uses dried kelp
vegetarian/vegan
gentle flavor
for fish, seafood, or ingredients with a subtle taste
the easiest stock to make

Use it in:

3. Katsuo Dashi (鰹だし)

A glass pitcher filled with golden liquid stands next to a bowl of dried onion skins on a white marble surface with a black-and-white striped cloth nearby.

uses dried bonito flakes
aromatic, flavorful, and elegant
good for simmered dishes, noodle soup dishes, and vegetables
not recommended for fish dishes

Use it in:

4. Iriko Dashi (いりこだし)

A glass pitcher filled with light yellow broth sits next to a bowl of dried anchovies and a folded striped kitchen towel on a white marble countertop.

uses dried baby anchovies/sardines; most affordable ingredient
strong, fishy aroma and taste
a savory stock that complements flavors or seasoning like soy sauce
not recommended for fish dishes as the taste may be too strong

Use it in:

Homemade Miso Soup
Noodle soup: Curry Udon and Kitsune Udon
Mentsuyu
Donburi (rice bowls)
Simmered dishes: Japanese Simmered Kabocha

5. Shiitake Dashi (干し椎茸の戻し汁; 椎茸だし)

A basket of dried shiitake mushrooms, a glass measuring cup with light brown broth, and a small bowl of dark liquid on a marble countertop next to a striped cloth.

byproduct of rehydrating dried shiitake mushrooms
vegetarian/vegan
rarely used on its own; usually combined with kombu stock or katsuo stock

Use it in:

Chawanmushi
Noodle soup dishes: Nabeyaki Udon
Simmered dishes: Chikuzenni
Chinese-style dishes: Harumaki, Stir-fried dishes

6. Vegan Dashi (精進だし)

Two glass pitchers on a wooden board, one filled with clear broth and the other with a greenish broth containing dried shiitake mushrooms. More dried mushrooms are on a small plate and the board nearby.

uses dried kelp and the shiitake mushroom soaking liquid
vegetarian/vegan
more flavorful than kombu stock

Use it in:

any recipe to make it friendly for vegans and vegetarians

Three Ways to Make Dashi

In just 5 to 20 minutes, you’ll have a stock to use in your favorite Japanese recipes.

Method 1: Dashi from Scratch

A bamboo tray with dried kombu, shiitake mushrooms, small fish, and bonito flakes sits on a white surface, surrounded by measuring cups and bottles filled with golden and clear broths. A striped cloth is nearby.

Cook time: 20 minutes

Pro: Best flavor

How to make: Add ingredient(s) to a pot of cold water and very slowly bring to a near boil. Steep and strain it. Use this method for:

Optional: Make it cold brew instead (most types)

Method 2: Dashi Packet

A clear measuring cup filled with light golden liquid sits on a white surface, surrounded by a tea bag, packaged ingredients, a striped towel, and a metal pot on a woven trivet in the background.

Cook time: 5 minutes

Pros: Very good flavor; convenient

How to make: Add to a pot of cold water and bring to a boil. Reduce the heat and simmer for 2–3 minutes. Discard the packet. [See my recipe]

Where to buy: Local Japanese grocery stores; hard to find at other Asian grocery stores.

My recommended brands: Kayanoya Dashi Packet (preservative-free, a bit pricey; find it on Amazon); or Yamaki Dashi Packet in Japanese grocery stores; or Yamasan Chaganju on Amazon.

Method 3: Dashi Powder

A clear measuring cup with light yellow dashi broth sits on a countertop next to a packet of dashi powder, an opened sachet, a pot, and a striped kitchen towel.

Cook time: 3 minutes

Pro: Fastest method (instant). Con: Least flavor; use only in a pinch

How to make: Dissolve the dashi granules into water and heat to a boil. [See my recipe]

Where to buy: Hondashi (ほんだし) and Dashinomoto (だしの素) are the most common brands. Find in Asian or American grocery stores.

My recommended brands: Shimaya awase dashi powder and Shimaya kombu dashi powder on Amazon and at Japanese grocery stores

Watch How to Make Dashi

Storage and Reheating Tips

To store: Transfer leftover stock to an airtight container and store it in the fridge for 3–4 days or freezer for up to 3 months.

To reheat: Simmer in a small pot over medium heat until warm, or microwave in 30-second intervals until fully reheated.

Frequently Asked Questions

What is the best substitute for dashi?

There’s no good substitute. You can use chicken stock or broth, seafood broth, or mushroom broth, but the flavor will not be the same.

Editor’s Note: This post was originally published on January 4, 2011. It was updated with new images, video, and content in May 2019, when we opened this post’s comment section to the public. The post was republished with more helpful information on July 5, 2025.

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