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Dashi is a clear soup base in Japanese cooking. You make it by or briefly boiling , dried tuna flakes, dried mushrooms, or a mix of these, then keeping the liquid and throwing the solids away. The point is to pull the taste out of those things. A good dashi looks light and clear, not thick like a Western meat stock; you notice a deep, round taste more than you notice fish or . It sits under miso soup, soup, and many simmered dishes — in a Japanese kitchen it is as basic as chicken stock is in many others. Home cooks often use instant dashi powder or ; that is still called dashi. English keeps the Japanese word rather than translating it as “stock.”
出汁、日式高湯（不是雞骨、豬骨那種濃高湯；台灣日料店也常直接說 dashi）
組成From Japanese 出汁 (dashi, “essence; this soup base”), the noun form of 出す (dasu, “to draw out, to extract”).
原始詞典資料1 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
dashinoun/ˈdæʃi/
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A type of soup or cooking stock, often made from kelp.
- Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews.
- 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.
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。