Seeds Free Dashi

There is something almost meditative about making a proper Japanese stock from scratch — just cold water, a piece of dried kelp, and a handful of delicate bonito flakes transforming into something deeply savory and complex. The result is a pale, golden broth with a clean umami backbone that forms the foundation of miso soup, noodle broths, simmered vegetables, and so much more. The technique is all about patience and restraint: a slow, gentle warm-up for the kombu, a careful steep for the katsuobushi, and a hands-off strain that keeps the flavor bright and never bitter. Because this recipe relies on just three whole, unprocessed ingredients, there are no hidden fillers, stabilizers, or seed-derived additives to worry about — it is as pure as a stock can get. Store-bought versions and seasoning packets often contain unexpected extras, so making it yourself puts you fully in control of what goes into the pot. It keeps beautifully in the fridge for a few days or in the freezer for a month, meaning a single batch can quietly elevate your cooking 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 →