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Hi Reader,

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Did you enjoy my inner cooking nerd last week? 🤔 I promise I only bring her out when she's fun at parties (or making dashi). If you missed it, check out my Awase Dashi post for a little science + a lot of umami.

This week, we’re still riding the dashi wave, but this time, it’s plant-powered!

🍳New Recipe: Vegan Dashi (Japanese Kombu & Shiitake Soup Stock)

Learn how to make a rich, umami-packed broth using just two ingredients: kombu and dried shiitake. That’s right, no cooking, just soaking!

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💫Why You'll Love This Recipe

• ❌ No cooking needed! Just soak and you're good.
• 🌱 100% plant-based without flavor sacrifice.
• ⚖️ Adjustable strength depending on how you're using it (soup, sauce base, or sipping stock).
• ⚛️ A little science to help you unlock maximum umami (I got you!).

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Get the recipe

💡Homemade Dashi = Instant Flavor Upgrade

If you've been using dashi powder or pre-made packs (no shame, I have too!), making your own is a small, slow-living upgrade with a BIG flavor payoff.

Even a quick soak of kombu or bonito in water gives you:

• Better aroma
• More nutrients
• Zero additives

It’s a gentle ritual that turns even a Tuesday miso soup into something special.

New to dashi? Explore my Ultimate Guide to Dashi to find the right one for your cooking style.

💬What Should I Make Next?

Is there a Japanese dish you’ve always wanted to try at home? Hit reply and tell me! I might feature your idea on the blog.

Or if you make the 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. Not tired of dashi yet? Good! More recipes coming next week 👩‍🔬 Stay tuned!

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