Linked from

The 13 pages that link to Dashi, each with the reason it gives.

• Japanese cuisineRelated: Dashi supplies the savory base of soups, sauces, and simmered dishes.

• UmamiBroader topic: Kombu contributes glutamate while dried fish contributes nucleotides, creating strong synergy.

• KombuRelated: Kombu supplies much of the glutamate that gives classic dashi its savory depth.

• KatsuobushiRelated: Katsuobushi is a principal ingredient in the classic dashi made with kombu.

• TempuraRelated: Dashi often forms the savory base of tentsuyu, a dipping sauce served with tempura.

• Chicken stockCompared with: Dashi builds savory depth from sea ingredients rather than chicken.

• Monosodium glutamateRelated: Kombu dashi provided the flavor that prompted the discovery of glutamate’s savory quality.

• TakoyakiRelated: It lends the batter savory depth and a characteristic Japanese flavor.

• KatsudonRelated: Dashi often supplies the savory liquid used to simmer katsudon’s egg and onion.

• Miso soupRelated: The development of dashi made a distinct, light broth base for the soup.

• UdonRelated: Dashi supplies the savory base for many hot udon broths and dipping sauces.

• GyūdonRelated: Dashi often deepens gyūdon’s sauce with savory flavor.

• Glutamate flavoringRelated: Kombu dashi provides glutamate-rich savory flavor, with or without added MSG.