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Dashi
Dashi is a class of soup and cooking stock used in Japanese cuisines. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid.
Dashi Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Dashi is known for its rich umami flavor, derived from ingredients like kombu (kelp) and bonito flakes (dried, smoked skipjack tuna). |
| Aroma | Volatile Compounds | Dashi has a savory aroma that comes from the combination of kombu and bonito flakes during the cooking process. |
| Nutritional Value | Micronutrients | Dashi is a good source of minerals such as iodine, calcium, and magnesium, thanks to the ingredients used in its preparation. |
| Color | Natural Pigments | Dashi has a light golden color, which is a result of the extraction process of kombu and bonito flakes. |
| Chemical Composition | Acidity/Alkalinity (pH) | Dashi typically has a slightly basic pH due to the alkaline nature of kombu. |
| Cooking Behavior | Heat Conductivity | Dashi heats up quickly and evenly due to its liquid form, making it ideal for use as a base for soups and sauces. |
| Water Retention | Dashi has good water retention properties, allowing it to enhance the moisture content and flavor of dishes it is used in. | |
| Oil Absorption | Dashi has low oil absorption, making it a healthier alternative to using oil-based stocks in cooking. |
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