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Dashi is a fundamental Japanese broth made by steeping kombu (kelp) and bonito flakes (katsuobushi) in hot water. The resulting clear, umami-rich liquid serves as the backbone of Japanese cuisine. Traditional dashi relies on the slow extraction of glutamates and nucleotides—particularly inosinate from the bonito and glutamates from the kombu—to create its characteristic savory depth. Variants exist throughout Japan, with regional differences in kombu type, bonito quality, and the addition of ingredients like shiitake mushrooms or anchovies (niboshi). The simplest preparations steep ingredients for mere minutes, while more complex broths may simmer for hours.

Instant dashi (dashi-no-moto) is a modern convenience product containing dehydrated kombu and bonito powder, often with added seasonings and binders. This powdered or granulated form dissolves quickly in hot water, approximating traditional dashi's flavor profile without the time investment of steeping whole ingredients.

Dashi functions as the aromatic and flavor foundation for countless Japanese preparations, from clear soups (suimono) and miso soup (miso-shiru) to noodle broths (ramen, soba, udon), simmered dishes (nimono), and steaming preparations (sakamushi). It is essential to the preparation of kaiseki cuisine and features prominently in home cooking. Chefs balance dashi's delicate umami with other seasonings—soy sauce (shoyu), mirin, and salt—to create layered, balanced flavors. The quality of dashi directly influences the final dish, making the selection of kombu and bonito critical for serious practitioners.