Editing Dashi (section)

==Preparation==
The most common form of ''dashi'' is a simple broth made by heating water containing ''[[kombu]]'' (edible [[kelp]]) and ''[[kezurikatsuo]]'' (shavings of ''[[katsuobushi]]''—preserved, fermented [[skipjack tuna]]—or [[bonito]]) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted.<ref>{{cite book | last = Kaneko | first = Amy | title = Let's Cook Japanese Food!: Everyday Recipes for Home Cooking | page=15}}</ref> Katsuobushi is especially high in [[sodium inosinate]] and kombu is especially high in [[glutamic acid]]s; combined, they create a synergy of [[umami]].<ref>{{cite book | last = Hosking | first = Richard | title = At the Japanese Table | series = Images of Asia | page=43 | year = 2000 | publisher =  Oxford University Press | location = New York | isbn = 978-0-195-90980-7 | oclc = 44579064 | lccn = 00058458}}</ref>

Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20th century. Homemade ''dashi'' is less popular today, even in Japan. Compared to the taste of homemade ''dashi'', instant ''dashi'' tends to have a stronger, less subtle flavor, due to the use of chemical flavor enhancers—[[Glutamic acid (flavor)|glutamates]] and [[Disodium ribonucleotides|ribonucleotides]].<ref>{{cite book | last = Ozeki | first = Erino | editor-first = Du Bois | editor-last = Christine M. | title = The world of soy | series = Food series | year = 2008 | publisher = University of Illinois Press | location = Urbana | page = [https://archive.org/details/worldofsoy0000unse/page/155 155] | chapter = Fermented soybean products and Japanese standard taste | isbn = 978-0-252-03341-4 | oclc = 177019229 | lccn = 2007046950 | chapter-url = https://archive.org/details/worldofsoy0000unse/page/155 }}</ref>