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Culinary Science Museum

Ichiban dashi

Ichiban dashi is a first stock commonly based on kombu and katsuobushi. Learn what each ingredient contributes, how time and temperature change extraction, and why glutamate and IMP strengthen umami together. The exact ratio depends on the ingredients and the result you want.

5 sources Preparation Updated
Clear ichiban dashi beside kombu and katsuobushi shavings

Five lenses on the subject

Scientific and molecular

The scientific base is receptor-level synergy between glutamate and nucleotides, not a generic umami slogan.

What is known and measured

Scientific and molecular Peer-reviewed context

Molecular research supports a model in which glutamate and 5-prime nucleotides such as IMP can create umami synergy through the T1R1/T1R3 receptor. [1] [2]

Ways to explore

Explore the topic

Technique

Controlled dashi extraction

Dashi extraction begins with deliberate choices about kombu, water, time, temperature and filtration. Changing any one of them can affect clarity, aroma and flavor. This section explains which variables are worth comparing without turning one experiment into a universal recipe.

Glass vessel with golden dashi, kombu, thermometer and strainer in a controlled extraction setup

What is known and measured

Scientific and molecular Conference context

A conference proceeding on kombu stock extracted with different water types supports storing water type and extraction conditions with the measurement as preliminary, experiment-bound evidence. [1]

Parent topic Ichiban dashi Requires Kombu for dashi

Sources and citations

  1. The Japan Society of Cookery Science, Multiband spectroscopic analysis on kombu soup stock extracted using different types of water.

    Conference proceeding · 2024-09-06 · retrieved 2026-08-06

    Open source

  2. Ministry of Agriculture, Forestry and Fisheries of Japan, Dashi and Umami, Washoku World Challenge archive.

    Official government source · retrieved 2026-08-06

    Open source
Parent topic Japanese culinary techniques Explore subtopic Controlled dashi extraction Requires Kombu for dashi Requires Katsuobushi Contains L-glutamate Contains Inosine monophosphate, IMP Recommended next Washoku, Japanese dietary culture Recommended next Japanese food science Recommended next Glutamate and IMP umami synergy

Sources and citations

  1. Proceedings of the National Academy of Sciences, Molecular mechanism for the umami taste synergism.

    Peer-reviewed paper · 2009-01-06 · retrieved 2026-08-05

    Open source

  2. Journal of Cookery Science of Japan, Relationship Between the Taste Components and the Taste Palatability of Japanese Soup Stock Made from Combination Ingredients.

    Peer-reviewed paper · 2008-01-01 · retrieved 2026-08-06

    Open source

  3. Ministry of Agriculture, Forestry and Fisheries of Japan, Dashi and Umami, Washoku World Challenge archive.

    Official government source · retrieved 2026-08-06

    Open source

  4. The Japan Society of Cookery Science, Multiband spectroscopic analysis on kombu soup stock extracted using different types of water.

    Conference proceeding · 2024-09-06 · retrieved 2026-08-06

    Open source

  5. Israel Ministry of Health, Food label and nutritional labeling: allergen labeling.

    Official government source · 2022-10-12 · retrieved 2026-08-07

    Open source