The Art of Japanese Dashi

Create Three Authentic Soup Stocks and Discover the Secret Behind Japanese Home Cooking

Dashi is the foundation of Japanese cooking and one of the reasons Japanese cuisine is known for its delicate yet deeply satisfying flavor.

In this hands-on class, you'll learn how to make three different types of traditional Japanese dashi using natural ingredients such as kombu (kelp), katsuobushi (bonito flakes), niboshi (dried sardines), and dried shiitake mushrooms.

You'll discover how each dashi creates a unique flavor profile and how they are used in everyday Japanese cooking. Together, we'll make homemade men-tsuyu (Japanese noodle dipping sauce), prepare authentic miso soup from scratch, and enjoy a simple Japanese meal featuring freshly prepared dashi.

No additives, flavor enhancers, or instant soup packets—just traditional techniques and wholesome ingredients that have been used in Japanese kitchens for generations.

You'll leave with practical skills, recipes, and take-home dashi that you can immediately use at home.

What to Bring

Please bring one clean container with a capacity of at least 700 ml (25 oz).

For best results, your container should be:

Heat-resistant glass or BPA-free plastic
Wide-mouth (approximately 2.5 inches / 6 cm or larger opening)
Suitable for refrigerator storage

This container will be used to prepare and take home your Kombu & Shiitake Dashi.

If you don't already have a suitable container, a wide-mouth pitcher like this one works well: https://amzn.to/4uW8uto

Contact the host of Japanese Dashi & Miso Soup Masterclass: Learn 3 Traditional Dashi Stocks - $75