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Hi Reader,

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I hope you got a chance to try the nikujaga recipe I shared last week. If not, now’s the perfect time to check it out! It’s a cozy meat-and-potatoes dish that comes together surprisingly easily (without even needing dashi!).

Speaking of dashi though... this week, I’m diving into the most classic type: Awase Dashi, made with kombu and bonito flakes.

It’s the base of so many iconic Japanese dishes like miso soup, oden, and nimono (simmered dishes).

🍳New Recipe: Awase Dashi (Japanese Kombu & Bonito Flakes Soup Stock)

Awase dashi sounds intimidating, but it’s actually super easy, especially if you soak the kombu and bonito in the morning.

You’ll have fresh, homemade dashi by dinner in no time! I used to be a loyal dashi pack girl (Kayanoya was my go-to), but this homemade method completely won me over.

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💫Why You'll Love This Recipe

• 🕛 3 foolproof methods: cold brew, hybrid, and quick stovetop
• 🧬 Cooking science explained: I break down the "why" behind every step
• 💪 Make dashi that actually works outside Japan (even with hard water!)
• 🍲 Learn to adjust the kombu-to-bonito ratio depending on your dish

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Whether you’re making miso soup or dashimaki tamago, this dashi gives you a flavor-packed base to build on.

Get the recipe

💡Ready to Start a Homemade Dashi Lifestyle?

If you’ve been using dashi powder or packs (no shame, I did too!), making your own is a small step with big flavor payoff. Even just soaking kombu and bonito in the fridge gives you dashi with:

• Better aroma
• Natural nutrients
• No additives

Let’s embrace a slower, more mindful cooking ritual, one batch of dashi at a time ❤️

💬What Are You Craving?

Is there a Japanese recipe you've always wanted to try at home? Hit reply and let me know! Your idea might become the next blog post 😊

Or if you make the nikujaga or dashi, tag me on Instagram @givemeumami so I can see your creation!

Thanks so much for being here.
Wishing you a warm and delicious week 🍙

- Kurumi

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P.S. I’m deep in my dashi scientist era right now, so get ready for more dashi recipes next week! (Spoiler: vegan is coming soon.)👩‍🔬

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