Cold Brew Dashi (Mizu Dashi, 水だし)

Have you ever made Dashi (Japanese soup stock) with cold water?
Because it takes time to extract the umami, the taste of Cold Brew Dashi is lighter, purer, and more elegant than the Hot Brew Dashi.

It can be used for all kinds of cooking, such as Miso soup, Udon soup, and simmered dishes.
I always keep it in my refrigerator because it is the easiest way to make Dashi.

On the other hand, it is not suitable for thickly seasoned dishes, so it is recommended to use “Hot Brew Dashi” for the dishes with a strong flavor.
We especially recommend using dried shiitake mushrooms, dried sardines, and dried kelp in cold brew dashi.
When it comes to the dried bonito flakes, the flavor comes out better by hot water.
And it is better to use soft water than hard water for making Dashi.

A combination of the umami element of Animal Dashi (e.g., bonito and dried sardines) and the umami element of Non-animal Dashi(e.g., kelp and shiitake) will give you a stronger umami flavor.

I expect you to find the favorite combination of ingredients for your best dashi.

Level: Easy Yield: –
Prep time:5 minutes Steeping time: overnight


Kelp and Anchovy

  • 1/3 ounces (10 g) dried kelp (konbu, 昆布) 
  • 1/3 ounces (10 g) dried anchovy (iriko, いりこ)
  • 4 cups(1000 ml) soft water

Kelp and Bonito

  • 1/3 ounces (10 g) dried kelp (konbu, 昆布) 
  • 1/3 ounces (10 g) dried bonito flakes (katsuobushi, かつお節)
  • 4 cups(1000 ml) soft water

Kelp and Shiitake (vegan)

  • 1/3 ounces (10 g) dried kelp (konbu, 昆布) 
  • 2-3 peace (½ ounces or 15 g) dried shiitake mushrooms (hoshi-shiitake, 干し 椎茸)
  • 4 cups(1000 ml) soft water


Put the ingredients in a bottle or bowl and cover with a lid. Place in the refrigerator overnight (at least 3 hours). It can be used for 3-5 days.


  • How to use ingredients after making Cold Brew Dashi:
    1. Making dashi once again (Niban-dashi)
    Anchovy and kelp, after making Cold Brew Dashi can be used to make Dashi once again. It’s called “Niban-dashi” which means second dashi. The way of making the dashi is below.

    Put anchovy or/and kelp and half of water that we use for Cold Brew Dashi in a pot. Heat the pot over medium-low heat and boil slowly. Take out the kelp just before boiling. Let anchovy simmer for 5 minutes before turning off the heat.

    2. Eating
    Dried shiitake used in Cold Brew Dashi can be added in any dishes such as steamed egg hotchpotch (Chawan-mushi).

    You can eat the bonito or kelp as rice seasoning called “Furikake”. Mince and saute with soy sauce and mirin. Sprinkle on rice or mix with rice to make rice balls.

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