Mini katsuobushi dashi granules

Dashi is a light, pale-colored cooking broth. It is Japanese cuisine emblematic broth, synonymous with umami and savory notes. There are several types of dashi broth.

 Most popular dashi is made with dried fish flakes (katsuobushi or bonito flakes) and dried kelp (kombu). There are also vegetarian and vegan dashi, including dried kelp versions without fish flakes, and shiitake dashi made with dried shiitake mushrooms.

All dashi common characteristic is umami taste, which is difficult to describe, but is the flavor very essence. It's an essential ingredient in many classic Japanese dishes: miso soup, somen, soba, ramen, stews, etc.