Japanese broth culture: between comfort and sophistication

Japanese cuisine, renowned for its balance and refinement, rests on an essential foundation: broths. At the heart of this culinary tradition, dashi occupies a central place, but historical variations and evolutions further enrich this unique culture.  

Dashi: a pillar of Japanese cuisine  

Dashi is the broth par excellence in Japan. It is distinguished from Western broths by its unique preparation method and meticulous selection of ingredients. There are several variations of dashi, but the most popular is certainly that made from smoked bonito flakes.  

Key ingredients:  

  

• Kombu: umami-rich seaweed.  
• Katsuobushi: dried, fermented and smoked bonito flakes.  
• Other common ingredients: shiitake mushrooms and niboshi (small dried fish).  

  

Preparation technique:  

• Slowly heat kombu in cold water to extract maximum umami.  
• Rapid infusion of bonito flakes to extract the essence of the flavors, preserving the purity of taste.  

Japanese broth culture has its roots in the Jomon period (13,000-300 BC). However, dashi as we know it today emerged in the 7th century, with the combined use of kombu and katsuobushi. Over the centuries, these techniques have been refined, reaffirming the role of dashi as a central element of Japanese cuisine.  

Dashi is used both as a base for soup dishes (miso soup, ramen noodle soup, udon and soba) and as an ingredient in popular dishes such as takoyaki, okonomiyaki, oyakodon and many more.   

Ramen noodles, an essential use of broths   

The origins of ramen go back to the early 20th century. Introduced by Chinese immigrants, ramen noodles are in fact a Japanese adaptation of Chinese gastronomy. Different ramen broth recipes have been developed over time in different regions of the country:  

  

• Shio: the oldest, this broth is seasoned with salt and has a yellowish color.  
• Shoyu: the use of soy sauce gives this broth a rich, balanced flavor.   
• Miso: using fermented soybean paste, this broth offers a deep flavor.   
• Tonkotsu: this rich, creamy broth made from pork bones is very popular in southern Japan.  

  

Variations to suit different dietary preferences have also emerged. Dashi can be made with shiitake for a vegetarian version, or even with vegetables, as in the case of shōjin dashi, the dashi used in Zen Buddhist vegan cuisine.   

 

Japan's broth culture illustrates a refined culinary tradition focused on the subtle extraction of flavors and the harmony of ingredients. Whether dashi, ramen broths or modern variants, these preparations embody the soul of Japanese cuisine and its commitment to taste perfection. Find a wide selection of dashi in our online store!