Bonito stock (dashi) made from katsuobushi (dried bonito); a fundamental stock in Japanese cooking used for miso soup, simmered dishes, etc.
味噌汁の基本は昆布だしと鰹だしを合わせることだ。
The basis of miso soup is combining kelp stock and bonito stock.
だしをとるときは、鰹だしの香りを飛ばさないように弱火でゆっくり煮出す。
When making stock, slowly simmer bonito stock over low heat so as not to lose its aroma.
市販の鰹だしの素を使えば手早く料理が作れる。
Using commercial bonito stock powder allows you to cook quickly.
このうどんは鰹だしがよく効いていてとてもおいしい。
This udon has a strong bonito stock flavor and is very tasty.