Dasi broth (dashi)

Many foods bear so-called "talking" names, which indicate either the method of preparation or the recipe of a particular culinary product. The bouillon gets its name from the way the dish is prepared, the French word bouillon is derived from bouillir, which literally means "boil. "

Broths are often called the basics of many national culinary traditions. In fact, based on the broth, you can cook just a huge number of dishes and not only soups or gravy. Although in reality, the lion's share of recipes in which various types of broths are used falls on soups, sauces, as well as main dishes.

Different culinary traditions are characterized by their authentic types of broths. For example, for centuries in the northern latitudes, meat and fish broth are especially popular. However, in Asian countries, vegetable and fish broths are more preferred. In addition, the Asian culinary tradition is characterized by the production of broths from various seafood, as well as vegetation, for example, algae.

Such a variety of broth as dashi or dashi refers to the national dishes of Japanese cuisine. It is worth noting that dashi (dashi) broth is included in the list of integral attributes of the Japanese culinary school. Based on the dashi (dashchi) broth, an endless variety of distinctive Japanese dishes are made. Practical Japanese like to see in their daily diet not only delicious, but also healthy culinary products.

The dashi (dashi) broth was no exception to the rule. Dashi (dashi) broth is used to make first courses, as well as stewed vegetables, meat and fish. In addition, dashi broth is considered a mandatory component of gravy and Japanese national sauces, which are served to various dishes. Often, dashi (dashi) broth is called "Premier Broth, " since it is this dish that underlies the national Japanese culinary tradition.

The main feature of the dashi broth and the distinctive checht dish is the method of its preparation. Unlike other broths, which are obtained with the help of a long period of stewing fish, vegetables or meat, dashi refers to rather fast, and that the main thing is not complex dishes. There are several main varieties of dashi broth that differ in the composition of the ingredients that are used in the cooking process.

It is worth noting that vegetarian and meat types of dashi broth are separately distinguished. Ingredients such as tuna flakes, dried sardines, kombu algae, as well as siiatke mushrooms and other components can be used to prepare dashi (dashi) broth. Recently, in specialized stores of Japanese cuisine, you can buy a ready-made dashi broth, which is a powder or culinary paste. To prepare such a dashi broth, you just need to mix the paste or powder with boiling water.