The Profound Depth of “Dashi” in Japanese Cuisine

Many people associate “dashi” solely with katsuobushi (dried bonito flakes), but in reality, there are various types of fish-based dashi, each with distinct flavors. Additionally, kombu (kelp) varies by region, making it crucial to select the right type for each dish.

In Japanese cuisine, the choice of dashi—whether using different types of fish, thinly shaved flakes, or whole blocks—depends on the ingredients and type of dish, such as clear soup, simmered dishes, or Ohitashi (blanched vegetables). At our restaurant, we carefully consider these characteristics to craft the best possible flavors.

The Misconception of Kyoto’s “Light Seasoning” and the Power of Dashi

Many of our guests have commented, “I thought Kyoto cuisine was lightly seasoned, but I was surprised by how flavorful it was. I really enjoyed it.” Some have even shared that they felt pressured by the notion that not appreciating subtle flavors meant lacking gourmet sensibilities.

In fact, when reviewing recipes from renowned Kyoto restaurants, we are often surprised to find they use more salt and soy sauce than we do. The depth of flavor in our dishes comes primarily from utilizing dashi made from fish blocks.

Dashi made from thinly shaved katsuobushi has a fragrant and delicate taste, while dashi made from whole fish blocks is rich in umami and depth. Understanding these characteristics and utilizing them appropriately is key to perfecting each dish.

A Sensory Journey: Dashi Tasting and Mini Kaiseki Course

Through conversations with our guests, we have found that not only Japanese visitors but also international guests are familiar with the term “dashi” and eager to learn more. To provide deeper insight, we are hosting a special event this month.

Titled “A Sensory Journey: Dashi Tasting and Mini Kaiseki Course”, we will welcome an experienced expert from Fukushima Katsuobushi Co., Ltd., who will give a lecture on five types of fish-based dashi and four varieties of kombu, including their characteristics and uses. Participants will also have the opportunity to taste them firsthand.

Following the tasting session, guests will enjoy a Mini Kaiseki Course featuring four dishes, rice, and dessert, all prepared with carefully selected dashi. Though the event lasts approximately four hours, it promises to be an immersive and satisfying experience.

Participation Fee: 6,600 yen (tax included)

Limited Seats Remaining! Don’t miss this opportunity to explore the profound world of dashi.