英和和英

語源

From Japanese 出汁 (dashi, “essence, dashi soup”) (hiragana だし), from noun form of 出す (dasu, “to draw, to extract”).

発音

• IPA: /ˈdæʃi/, /ˈdɑːʃi/

名詞

dashi (countable and uncountable, plural dashis)

1. A type of soup or cooking stock, often made from kelp.
   • 2000 September, Vegetarian Times, page 28:

     Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews.

   • 2002, John Frederick Ashburne, Yoshi Abe, World Food: Japan, Lonely Planet, 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.

   • 2007, Lee Geok Boi, Classic Asian Noodles, page 38:

     Dashi is the basic soup stock for many Japanese dishes including noodle soups.

アナグラム

• Da'ish, haids, Daish, SIADH, Haids, Hasid, Hadis, sidha