dashi
English edit
Etymology edit
From Japanese 出汁 (dashi, “essence, dashi soup”) (hiragana だし), from noun form of 出す (dasu, “to draw, to extract”).
Pronunciation edit
Noun edit
dashi (countable and uncountable, plural dashis)
- A type of soup or cooking stock, often made from kelp.
- 2000 September, Vegetarian Times, page 28:
- Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews.
- 2002, John Frederick Ashburne, Yoshi Abe, World Food: Japan, Lonely Planet, page 41:
- A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.
- 2007, Lee Geok Boi, Classic Asian Noodles, page 38:
- Dashi is the basic soup stock for many Japanese dishes including noodle soups.
Translations edit
soup
Anagrams edit
French edit
Etymology edit
Pronunciation edit
Noun edit
dashi m (uncountable)
Japanese edit
Romanization edit
dashi
Ojibwe edit
Etymology edit
Verb edit
dashi (usually occurs in the plural, see dashiwag)
- be so much (of)
- Aaniin endashid a'awe bebinezid bakwezhigan.
- How much flour is there?
Related terms edit
References edit
- The Ojibwe People's Dictionary https://ojibwe.lib.umn.edu/main-entry/dashi-vai
Spanish edit
Etymology edit
Noun edit
dashi m (plural dashis)