Sesame Free Classic Dashi

This deeply savory Japanese stock is the backbone of countless soups, sauces, and simmered dishes, and it comes together with just three ingredients: water, kombu, and bonito flakes. The technique is all about patience and gentle heat — the kombu soaks slowly, the liquid never reaches a rolling boil, and the katsuobushi steeps quietly until it sinks on its own. That careful, low-and-slow approach coaxes out a clean, umami-rich broth that tastes far more complex than the process suggests. For anyone navigating sesame sensitivities, this recipe is naturally free of it — no tahini, no sesame oil, no hidden blends to second-guess. Store-bought broths and soup bases can be surprisingly tricky, often relying on seasoning packets or flavor enhancers that introduce unwanted ingredients. Making dashi from scratch puts you fully in control of what goes into the pot. Use it as a base for miso soup, noodle broth, or braised vegetables and you'll immediately understand why Japanese cooking leans on it so heavily.

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 →