Mustard Free Classic Dashi

This foundational Japanese stock is built on just three ingredients — cold water, kombu, and bonito flakes — and the result is a deeply savory, golden broth with a clean umami flavor that feels almost impossibly elegant for how little effort it takes. The technique is all about patience and gentle heat: the kombu soaks slowly, the water never fully boils, and the bonito flakes steep undisturbed until they sink on their own. That careful, low-and-slow approach coaxes out maximum flavor without any bitterness or cloudiness. For anyone navigating condiment-heavy cuisines where prepared broths and stocks often sneak in unexpected ingredients, making dashi from scratch puts you completely in control of what goes into the pot. There are no blended seasonings, no packaged shortcuts, and nothing to second-guess — just pure, clean stock you made yourself. It's the kind of base that makes miso soup, noodle broths, and simmered vegetables taste like they came from a serious kitchen, and it stores beautifully in the fridge for a few days so you can use it all week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →