Talk:Dashi

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[edit] Soy sauce?

Is soy sauce (tamari or shoyu) ever traditionally used in making dashi? Badagnani 04:59, 15 March 2007 (UTC)

As far as I know, while it is added to soups made from dashi, it is not considered part of the soup stock. Erk|Talk _{-- I like traffic lights --} 11:21, 15 March 2007 (UTC)

Dashi is made from Kombu and bonito flakes. Soy sauce is a seasoning agent added to soups made with dashi, but it is not an ingredient in dashi broth.--Christopher Tanner, CCC 05:17, 23 May 2007 (UTC)

[edit] Salt

Is salt ever traditionally used in making dashi? Badagnani 05:14, 26 June 2007 (UTC)

It depends on what dashi uses for. If you directly use Dashi for making soup base of some noodles, you can put salt into it. However, if you use it for stewing something sweetly, for example Nikujaga, don't put salt into it before putting suger, because salt prevents giving taste of suger to foods.

In Japanese coocking, order of putting basic seasonings is fixed strictly. Japanese represend it as "Sa Shi Su Se So (さしすせそ)"."Sa (さ)" is "Sato (suger)". "Shi (し)" is "Shio (salt)". "Su (す) is "Su (vinegar)". "Se (せ)" is "Shoyu (soy sauce)": in old written language of Japan, sometimes "Shoyu" wrote "Seuyu (せうゆ)". "So (そ)" is "Miso".--220.49.95.78 01:33, 11 February 2008 (UTC)

[edit] Photo

Thanks for the photos. We could still use photos of the actual broth, as well as a photo of it being made with the traditional ingredients. Badagnani 00:06, 15 July 2007 (UTC)

But the broth doesn't look like anything special. If you're going to bother with a picture of the broth, why not just use a picture of miso soup or something? I wish I could help with the traditional ingredient photo. That would be nice to have. Franzeska 03:21, 15 July 2007 (UTC)

A photo of the actual broth would be great. It doesn't matter if it doesn't look like anything special. If it wasn't a special thing, we wouldn't have a WP article called "Dashi." Badagnani (talk) 20:27, 9 March 2008 (UTC)