The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented skipjack tuna) to near-boiling, then straining the resultant liquid. The element of umami, considered one of the five basic tastes in Japan, is introduced into dashi from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids.
"Let's try a japanese fish broth named 'dashi.'
出汁の最も普通の言い方は、brothもしくは、fish stockといえるでしょう。fish stockは、こんぶ、[鰹節](https://eikaiwa.dmm.com/uknow/questions/51395/)を火にかけほぼ沸騰したらこします。日本の5つの基本の味の一つとみなされているうまみは、鰹節と昆布の出汁によるものです。鰹節は、特にイノシン酸ナトリウムが多く、昆布は特にグルタミン酸が多く含まれています。
Let's try a Japanese fish broth named 'dashi.'
出汁と呼ばれる日本のfish brothを試してみよう。
Have you ever tried 'dashi'? It's a type of Japanese fish broth.
出汁を[食べた](https://eikaiwa.dmm.com/uknow/questions/34083/)ことはありますか？日本のfish brothです。
fish は「魚」です。
You also have broth and stock. Broth is when you take the bones of an animal and boil them with its meat and veggies for about an hour and a half to yield a flavored water. Stock, is when you do the same, but you use only the bones and the cooking time is much longer. You are essentially taking all of the nutrients from the bones. Stews are much thicker than soups.
People who are foodies will recognize the word "dashi." Usually for foods and specialty items, we don't invent our own words, we just use the original term from the country the food came from-- but we may pronounce it with an American accent.
For non-foodies or people who aren't adventurous with their food, you can describe it as a sort of "Japanese miso stock" to be used a soup base.
Dashi would be explained as a type of "stock" in English. Stock is something used as a basis for soup. Traditionally in England this is made from animal bones and vegetables. There are powders and pastes that are used as a convenience-food version of traditional stock, which often come in cube shape and so are called "stock-cubes".
There is nothing like authentic Dashi !! It really makes japanese style soups delicious
A watery liquid stock made from boiling kombu (kelp) and kezurikatsuo (shavings of katsuobushi /dried skipjack tuna...This is a very basic ingredient used in lots (and lots) of Japanese dishes....
"There is nothing like authentic Dashi. It really makes japanese style soups delicious"
昆布と削りかつおを煮出した、薄い stock（煮だし汁）...和食の基本的な材料でさまざまな料理に使われます。
"There is nothing like authentic Dashi. It really makes japanese style soups delicious"
（本物のだしにかなうものはありません。和食のスープを本当においしくします。）
昆布 = kelp
削りかつお = shavings of katsuobushi (dried skipjack tuna)
Dashi is the basic stock used for Japanese cooking. It is the heart of Japanese cuisine. It is used as the liquid base in most Japanese savoury dishes like: miso soup, udon and ramen dishes, and noodle broth. There are four different types of dashi that cater for all people including a vegan variety. Dashi can also be mixed with flour to form the base of some grilled foods.
「だし」は魚やコンブから作られているので、英語で「Japanese soup stock made of fish and kelp」といいます。もっと短い言い方にすると「Japanese soup stock」と「Japanese broth」で表現できます。
例文：
「このレシピは出汁を使います」
→「This recipe uses Japanese soup stock」
→「This recipe uses Japanese broth」
「出汁を探しているんですが」
→「I’m looking for Japanese soup stock」
→「I’m looking for Japanese broth」
ご参考になれば幸いです。
Dashi is a Japanese cooking stock that is used to highlight different flavors.
Dashi is a very important ingredient in many Japanese dishes.
Dashi is the base for most Japanese dishes.
"base" is the foundation of a dish
Dashi is a Japanese cooking stock that is used to highlight different flavors.
"cooking stock" this is the remaining juices after simmering vegetables and meats
Dashi is a very important ingredient in many Japanese dishes.
"ingredient" this is an element that is needed for cooking(dried kelp, dried and smoked bonito/skipjack tuna)
【例】
Dashi is the base for most Japanese dishes.
（出汁はほとんどの日本料理のベースになります)
"base"（ベース）とは料理の基盤になります。
Dashi is Japanse cooking stock that is used to hightlight different flavors.
（出汁は日本料理のスープの素で、様々な味を際立たせるために使われます)
"cooking stock"（スープの素/ブイヨン）は野菜や肉などを煮込んだ汁です。
Dashi is a very important ingredient in many Japanese dishes.
（出汁は多くの日本料理のとても重要な材料になります）
"ingredient"（材料/原料）とは で料理するために必要な要素となります。
（dried kelp（昆布）, dried and smoked bonito（鰹節）/skipjack tuna(カツオ））
イギリス 
アメリカ合衆国 
オーストラリア 
南アフリカ 
