dashi

From Japanese 出汁 (dashi, “essence, dashi soup”) (hiragana だし), from noun form of 出す (dasu, “to draw, to extract”).

• IPA^(key): /ˈdæʃi/, /ˈdɑːʃi/

dashi (countable and uncountable, plural dashis)

1. A type of soup or cooking stock, often made from kelp.
   • 2000 September, Vegetarian Times, page 28,

     Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews.

   • 2002, John Frederick Ashburne, Yoshi Abe, World Food: Japan, Lonely Planet, page 41,

     A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.

   • 2007, Lee Geok Boi, Classic Asian Noodles, page 38,

     Dashi is the basic soup stock for many Japanese dishes including noodle soups.

• Da'ish, Daish, Hadis, Haids, Hasid, SIADH

dashi m (uncountable)

1. dashi

dashi

1. Rōmaji transcription of だし

dashi m (plural dashis)

1. dashi