Dashi vs Bouillon - What's the difference?
dashi | bouillon |
A type of soup or cooking stock, often made from kelp.
* 2000 September, ,
* 2002 , John Frederick Ashburne, Yoshi Abe, World Food: Japan , Lonely Planet,
* 2007 , Lee Geok Boi, Classic Asian Noodles ,
A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
An excrescence on a horse's frush or frog.
As a proper noun dashi
is aries (a person born under the sign of aries ).As a noun bouillon is
.dashi
English
Noun
(-)page 28,
- Kombu (KOHM-boo): This Japanese seaweed is used to make dashi , an Asian soup stock, and to flavor rice and stews.
page 41,
- A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.
page 38,
- Dashi is the basic soup stock for many Japanese dishes including noodle soups.
