Barley Free Dashi

There is something almost meditative about making a proper Japanese stock from scratch, and the results are far more delicate and complex than anything that comes out of a packet. This foundational broth gets its depth from just two ingredients — kombu, a dried sea kelp, and katsuobushi, smoky dried bonito flakes — steeped with careful attention to temperature so the flavors stay clean and bright. The technique is all about restraint: pulling the kombu before a full boil, letting the bonito flakes sink undisturbed, and straining without pressing, each step protecting that signature clarity and subtle umami. Many store-bought broths and powdered dashi blends sneak in grain-based additives or fillers that can be a real problem for anyone avoiding barley, but this version is made entirely from whole, naturally grain-free ingredients. The finished stock is silky, golden, and faintly oceanic — the kind of base that makes miso soup, noodle broths, and simmered vegetables taste like they came from a restaurant kitchen. It keeps well in the fridge for a few days or the freezer for a month, so it's worth making a full batch whenever you have the time.

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 →