Soup & Dashi

Most of people outside Japan already knew that the traditional Japanese diet has two main features, rice and miso soup. The Japanese use vegetables of the season to add nutritional value of miso soup creating ideal and balanced diet. For, miso can be said the art work of food; made from soybean with high value of protein, together with rice or barley, beautifully blended with natural sea salt and pure water, and delicately fermented with Koji-seed. Not many people, however, know that Dashi, broth in Japanese, works very important role in miso soup. The Japanese use Kombu, Bonito, small fish and Shitake to add subtle but very important flavor to miso soup. This flavor, not belonging to neither of sour, salty, sweet nor bitter, is now getting attention of people from all over the world.

History of Dashi

When describing the Japanese diet, the words "One soup, one dish" is often quoted, meaning the Japanese have very sober and simple diet having only one soup with one dish at a time. This tradition originated from Zen culture in the 12th century. Zen monks adapted very simple life style in their ascetic practice eating unpurified crops such as brown rice, millet, barley and buckwheat together with a bowl of miso soup and a dish of vegetable condiment such as Takuan. This "One soup, one dish" concept is still alive in today's Japanese diet. Dashi first time appeared in the historical document in the early 8th century. They used broth of raw or boiled Bonito at that time. Years past by, the Japanese begun to use dried small fish, dried Kombu, dried shitake and finally dried bonito in the 17th century. Dried Bonito is made by steaming and smoked, then injected Koji mold. With the Koji mold, the moisture inside is removed, then fatty component is breakdown along with the fermentation process. The finished dried Bonito product is very hard; considered as the hardest Japanese food, and sliced thin to put in the boiling water to broth, or directly sprinkle on the foods to eat. With the invention of dried Bonito, the culture of Japanese broth has reached its highest.

Effectiveness of Soup and Dashi

Dashi adds unique flavor to soup. The flavor varies depending on what Dashi they use. A few of the most common flavors are Glutamic acid of Kombu, Inosinic acid of Bonito and Gualynic acid of Shitake. Glutamic acid helps to change Ammonia to Glutamin. It also has diuretic effect letting Ammonia quickly removed from the body. Glutamic acid also helps to activate brain, and to prevent schizophrenia and dementia. Gualynic acid helps to prevent arteriosclerosis, cardiac infarction and lower cholesterol level in blood vessel.

MUSO's Soup and Dashi

MUSO's Dashi is available in two types; one is Kombu and Shitake with Bonito and the other without Bonito. The powdered Dashi is packed in a convenient small package just enough to use them all at one time. MUSO's freeze dried instant soup is convenient easy-to-drink soup mix; just pouring hot water and being ready to drink. They are available in five variations; with bonito, without bonito, white-miso with tofu, red-miso, and certified organic miso soup.

Miso soup

Instant dashi

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