dashi
UK[ˈdɑːʃi]US[ˈdɑːʃi]
n
A basic Japanese soup stock and cooking staple, made by simmering ingredients such as dried kelp (kombu) and dried bonito flakes (katsuobushi).
Etymology
The word 'dashi' is a direct borrowing from Japanese, entering the English lexicon as a culinary term. In Japanese, the term (出汁, だし) originally derives from the verb 'dasu' (出す), meaning "to extract or take out," referring to the process of extracting flavor from ingredients like kelp and dried fish. The concept and its name spread globally with the international popularity of Japanese cuisine, particularly from the late 20th century onward. In English, it retains its original Japanese pronunciation and spelling, signifying a specific, foundational ingredient central to Japanese cooking.
Analysis
This is a direct loanword from Japanese (出汁, だし). It is not segmented into meaningful morphemes using English or Indo-European etymological principles.
Examples
A good miso soup starts with a flavorful dashi.
She prepared the dashi by steeping kombu in water overnight.
Many Japanese recipes call for dashi as the base for sauces and broths.