Paleo Dashi

There is something almost meditative about making a proper Japanese stock from scratch — just cold water, a sheet of dried kelp, and a handful of smoky bonito flakes transforming into something deeply savory and complex. The technique here is all about patience and restraint: a slow, gentle warm-up for the kombu, a careful removal before the water ever reaches a rolling boil, and a quiet steep for the katsuobushi that coaxes out every bit of umami without a trace of bitterness. The result is a crystal-clear, golden broth with a clean oceanic depth that forms the backbone of countless Japanese dishes. Because it relies entirely on whole, unprocessed ingredients — dried seaweed and dried fish — it fits naturally into a grain-free, ancestral way of eating without any substitutions or workarounds. Store-bought broths and soup bases often sneak in additives, starches, or flavor enhancers that can quietly derail a clean diet, so having this in your fridge or freezer is genuinely useful. It keeps for up to three days refrigerated or a full month in the freezer, meaning a single batch can quietly elevate miso-free soups, braised vegetables, or sauces all week long.

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 →