出汁

• 読み: だし
• ローマ字: dashi
• 漢字の分解: 出 (de/shutsu) — to come out; 汁 (shiru/jiru) — juice, broth, liquid
• 発音: /da.ɕi/

意味

Dashi; Japanese soup stock; umami-rich broth made from kombu, bonito flakes, or dried fish. The foundational flavour base of Japanese cuisine.

A noun referring to the clear stock at the heart of Japanese cooking. The most common types are kombu dashi (kelp), katsuobushi dashi (bonito flakes), and niboshi dashi (small dried fish). 出汁を取る (to prepare dashi) is a fundamental culinary skill. Figuratively, 出汁にする means to use something as a mere pretext or convenient excuse.

例文

1. 昆布と鰹節で丁寧に出汁を取ると、味噌汁の味が格段に変わる。
2. この料理の深みは、長時間かけて煮出した出汁によるものだ。
3. 市販の出汁パックを使えば手軽に本格的な風味が出せる。

使い方ガイド

場面: cooking, Japanese cuisine, daily life

トーン: neutral

起源と歴史

From 出す (dasu, to draw out) — the process of extracting flavour and umami from ingredients into water. The character 汁 (shiru) means broth or liquid.

文化的背景

時代: Ancient–Modern

世代: All ages

社会的背景: Universal