The Fresh Food Club
print Print this page

Dashi

In season all year

Food Description:

Dashi is a basic Japanese soup stock made from bonito flakes, water and kombu, and occasionally dried sardines known as niboshi.

General Information:

Category: Condiment
To Buy: Is available in granulated, powdered or concentrated. Be on the lookout for any preservatives or flavour enhancers such as MSG that may have been added. Making your own is preferred. Note: You can lower the amount of amines in dashi by making your own.
To Store: Store in an airtight container in the pantry, once made up store in the refrigerator. Can also be frozen.
Tips and Tricks: Make your own by soaking a 4cm piece of dried kombu in 4 cups cold water for about 20 minutes, bring to the boil, add a handful of bonito flakes, take off the heat and let sit for five minutes. Press through a sieve. For more details, see recipe list.

Nutrition (1 Cup):

Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.