Dashi Day

What Is Dashi Day?

October 28th is "Dashi Day" (Odashi no Hi) in Japan. It was established by Taikotei Co., Ltd., a restaurant operator based in Minoh, Osaka, that focuses on dashi broth, and is certified and registered by the Japan Anniversary Association. Its aim is to share accurate information about dashi, the foundation of Japanese cuisine, and spread its appeal.

A Date Honoring the Fisherman Behind Katsuobushi

The date marks the death of an Edo-period fisherman who devised the production method for katsuobushi (dried bonito), the best-known dashi ingredient.

• The person: Kadoya Jintaro, a fisherman from Inami-ura in Kishu (today's Inami Town, Wakayama Prefecture)
• The date: Kadoya Jintaro died in the Hoei Earthquake on October 28, 1707
• His method: the "smoke-drying and mold-curing" method for katsuobushi
• Established by: Taikotei Co., Ltd. (Minoh, Osaka)

What Is Smoke-Drying and Mold-Curing?

In this method, fish is smoked to remove moisture and then coated with a beneficial katsuobushi mold, which prevents harmful molds from growing. This allowed katsuobushi to keep for a long time and deepened its umami. Dashi ingredients go well beyond katsuobushi, too: kelp, dried sardines, and dried shiitake are common, and in meat-free shojin cuisine, stock is made from kelp, shiitake, dried gourd, soybeans, and other vegetables and beans.

Tips for Marking This Day

• Make dashi from scratch with katsuobushi or kelp
• Enjoy dishes where dashi is the star, like udon or clear soup
• Compare the flavors of katsuobushi, kelp, and dried sardine stocks
• Try a low-salt dish that relies on the depth of dashi

Edo-Era Wisdom in Every Bowl

The dashi we casually enjoy every day carries on the ingenuity of craftsmen from over 300 years ago. October 28th is a day to slowly savor the depth of the broth that supports Japanese cuisine.