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Dashi No Moto: What Does It Mean?

by Joost Nusselder Updated: August 21, 2022

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Dashi no moto is the powdered version of the dashi soup base used in Japanese cuisine. It is made from kelp and bonito fish flakes, has a distinct umami flavor, and is very easy to work with and store because it’s dried.

It’s an essential ingredient in many Japanese dishes, and can be used to make soups, stews, and sauces. It is also a popular flavoring for rice and noodles.

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What does “dashi no moto” mean?

The word “dashi” means “soup stock,” and “moto” means “origin” or “base.” So, dashi no moto literally translates to “soup stock base.”

What does dashi no moto taste like?

Dashi no moto has a light, umami flavor that is not too fishy. It is often used to add depth of flavor to soups and sauces without adding any dominant flavors of its own.

How do you use dashi no moto?

Dashi no moto can be used in many different ways. It is commonly used to make soups and stews, and can also be used to flavor rice and noodles. It can also be used as a base for sauces, such as teriyaki sauce or miso soup.

Is dashi no moto healthy?

Dashi no moto is a healthy soup stock base because it is made from kelp and bonito fish flakes. Kelp is a type of seaweed that is rich in vitamins, minerals, and antioxidants. Bonito fish flakes are also a good source of protein.

Conclusion

Dashi no moto is the powdered version of dashi which makes it very easy to cook with, so you can grab yourself a package right now and start cooking.

Also read: dashi vs dashi no moto vs hondashi

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.