Dashi: The Essence of Japanese Cuisine | SLICE TRAVEL | PART 2

Dashi is the bedrock of Japanese cuisine. Deceptively simple, master chefs down the centuries jealously guarded its secrets and blended their aromas at night. In the philosophy of Japanese cuisine, Dashi is not fabricated or concocted but “drawn out” from the very stuff of nature.
It is also nurtured in the forest, where forest dwellers have for centuries developed the delicate craft of cultivating choice shitake mushrooms from the humid trees.
The development of dashi came about as a result of a historical event that triggered a "food revolution". Buddhism arrived in Japan about one thousand five hundred years ago. Its philosophy forbids the destruction of life. After embracing Buddhism, the Imperial Court issued edicts prohibiting the production and consumption of meat, which spread from nobles and samurai eventually to the population at large. And was strictly enforced.
Famished, the Japanese quickly sought other sources of ‘umami’ taste. And they found it in Dashi made with Konbu kelp, shiitake mushrooms and dried bonito. Dashi is a distillation of the natural resources of Japan, the essence of its very nature.
Documentary: Dashi, Essence of Japan (2014)
Direction: Shohei Shibata
Production: Point du Jour
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