Dashi
Dashi is the Japanese term for soup stock. In Japanese cuisine, it is a foundational ingredient that is frequently used to enhance flavours of soups and dishes. Different variations of dashi can be prepared by using a few core ingredients as stand-alone or in combination:
Dried kombu (seaweed)
Dried shiitake mushrooms
Katsuobushi (simmered then smoked and fermented dry skipjack tuna flakes)
Dried anchovies
We think of it as a gentle extraction of flavours (especially umami), aroma and nutrients, like brewing tea. Hence, the origin and quality of the raw ingredients, including how they are processed are of great importance in our sourcing process. The sugar kelp (Saccharina latissima) we grow is an Atlantic “cousin” of the Japanese kombus (Saccharina sp., Saccharina japonica being one of them). They have different flavours and level of depth. Even with the same species, sugar kelp grown in different locations can taste very different. If you have a chance, have a tasting to compare kelp grown in Iceland, Norway or the UK—you’d be pleasantly surprised.
Kombu dashi
1 strip of kombu (about 10cm x 5cm)
500 ml cold water
Instructions:
Cold Brew Method
Place kombu strip and water in a container with a lid.
Let it steep in the fridge for at least 6 hours, best overnight (12 - 24 hours).
Strain to remove kombu.
Dashi is ready.
Hot Brew Method
Gently heat kombu in water on low to medium — take care not to let it boil.
Just before it starts to boil, turn off the heat and remove the kombu.
Mushroom Dashi
3 dried shiitake mushrooms
150ml cold water
Completely submerge mushrooms in water and soak overnight.
Next day, squeeze out liquid from rehydrated mushrooms and add into the brew.
Combine mushroom dashi and kombu dashi to make a concentrated vegan broth.
Awase Dashi (non-vegetarian), deep umami flavour with a hint of smokiness
Add 1 handful of katsuobushi (dried bonito flakes) into kombu dashi.
Bring to a boil, then immediately turn off the heat.
Let it sit for 5 minutes then strain to remove katsuobushi.
