Learn how to make authentic Japanese dashi from scratch and discover why dashi is considered the foundation of Japanese cooking.

In this beginner-friendly workshop, you’ll prepare several types of traditional dashi using kombu, katsuobushi, niboshi, and dried shiitake mushrooms while learning how each ingredient creates different layers of umami and aroma.

Together, we’ll make:

Kombu & Katsuobushi Dashi
Kombu & Niboshi Dashi
Kombu & Dried Shiitake Dashi
Homemade Miso Soup
Salt Koji Pickles with Kombu
Fresh Katsuobushi Furikake

You’ll also learn:

Why homemade dashi tastes different from instant soup bases
The importance of additive-free cooking for gut health
How to properly prepare kombu and avoid bitterness
Basic Japanese umami principles
Practical ways to reuse dashi ingredients to reduce waste

This class is designed to help you create simple, nourishing Japanese meals using traditional techniques and minimal ingredients.

✨ Includes:

Downloadable recipes
Ingredient & equipment list
Dashi preparation guide
Q&A session

DOWNLOAD THE INGREDIENT & TOOL LIST HERE

Contact the host of Online Japanese Dashi (Soup Stock) Basics & Miso Soup Workshop Chapter 1 - $25