{"id":490,"date":"2026-04-07T15:39:14","date_gmt":"2026-04-07T06:39:14","guid":{"rendered":"http:\/\/agriture.jp\/?post_type=word&p=490"},"modified":"2026-06-26T11:17:10","modified_gmt":"2026-06-26T02:17:10","slug":"vegetable-dashi","status":"publish","type":"word","link":"https:\/\/agriture.jp\/en\/word\/vegetable-dashi\/","title":{"rendered":"Vegetable dashi"},"content":{"rendered":"
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What is vegetable dashi?<\/h2>\n\n\n\n

Vegetable dashi (yasai dashi) is a plant-based stock made by simmering vegetables such asOnion<\/a>andcarrots<\/a>\u3001Celery<\/a>, cabbage, and long onion. Using no animal-derived ingredients at all, it is distinguished by a gentle flavor that draws out the natural sweetness and umami of the vegetables.<\/p>\n\n\n\n

In the food and health-food industries, its use as aVegan<\/a>andvegetarian-friendly<\/a>ingredient is spreading, and in theOEM field<\/a>too it is drawing attention as a material for developing products free of animal allergens and for meeting demand for shojin (Buddhist vegetarian) cuisine overseas.<\/p>\n\n\n\n

Features and background of vegetable dashi<\/h2>\n\n\n\n

Unlike the kombu and bonito dashi of washoku, vegetable dashi is said to have its roots in the Western \"bouillon de l\u00e9gumes.\" At the same time, Japan has long had its own culture of a \"plant-based stock\" used in shojin cuisine together with dried shiitake and kombu.<\/p>\n\n\n\n

There is no clear international standard, but lately more vegetable-dashi products carryorganic certification<\/a>and vegan-friendly labeling, and it is common for them to be made underFSSC22000<\/a>andISO22000<\/a>and other food-safety standards.<\/p>\n\n\n\n

Behind the growing attention are the rise of plant-based preferences, the need to cater to inbound tourists, and a fresh appreciation of dashi itself. Being less assertive than animal-based dashi and easy to pair with any dish is another reason it is back in the spotlight.<\/p>\n\n\n\n

How Agriture puts vegetable dashi to use<\/h2>\n\n\n\n

At Agriture, we make the most of our strength in dried vegetables and offer dashi ingredients made by drying onion, cabbage, carrot, long onion, and more. Because dried vegetables need no rehydrating and can be simmered as is, they are prized in the OEM of commercial soups, instant products, and vegetable-dashi powders.<\/p>\n\n\n\n

We are also focused on upcycling off-spec vegetables: by turning vegetables that are edible yet discarded into dashi ingredients, we reconcile food-loss reduction with great taste. We also supply commercial wholesale to hotels and ryokan that offer shojin and vegan menus, proposing a sustainable dashi culture through dried vegetables.<\/p>\n\n\n\n

Related keywords<\/h2>\n\n\n\n

Shojin dashi<\/p>\n\n\n\n

Vegan dashi<\/p>\n\n\n\n

Vegetable broth<\/p>\n\n\n\n

Plant-based soup stock<\/p>\n\n\n\n

Additive-free dashi<\/p>\n\n\n\n

Related articles<\/h2>\n\n\n\n

Vegetarian OEM: The Difference from Vegan and How to Choose Compatible Ingredients<\/a><\/p>\n\n\n\n

[For beginners] What is a vegetarian? Types, foods you can eat, and a growing market explained<\/a><\/p>\n\n\n\n

What is vegetable dashi? A new, sustainable choice for umami<\/a><\/p>\n\n\n\n

FAQ<\/h2>\n\n\n\n

Q. What dishes does vegetable dashi go with?<\/strong>
A. It suits a wide range of dishes across Japanese, Western, and Chinese cooking, including miso soup, soups, simmered dishes, pasta, and takikomi gohan. It is especially good for dishes where you want the ingredients' own flavors to shine.<\/p>\n\n\n\n

Q. How does it differ from animal-based dashi?<\/strong>
A. It is less assertive than animal-based dashi, with a gentle flavor. It is increasingly chosen to avoid allergens, meet religious dietary limits, or suit a health-conscious lifestyle.<\/p>\n\n\n\n

Q. Does store-bought vegetable dashi taste different from homemade?<\/strong>
A. Store-bought products deliver a consistent taste, while homemade varies greatly in flavor with the kinds and amounts of vegetables, so you can enjoy a more distinctive taste.<\/p>","protected":false},"featured_media":805,"template":"","meta":{"_acf_changed":false,"swell_btn_cv_data":"","ssp_meta_description":"\u91ce\u83dc\u51fa\u6c41\uff08\u3084\u3055\u3044\u3060\u3057\u3001\u82f1\u8a9e\u8868\u8a18\uff1avegetable dashi\uff09\u306f\u3001\u7389\u306d\u304e\u3084\u4eba\u53c2\u3001\u30bb\u30ed\u30ea\u3001\u30ad\u30e3\u30d9\u30c4\u3001\u9577\u306d\u304e\u306a\u3069\u306e\u91ce\u83dc\u3092\u716e\u51fa\u3057\u3066\u4f5c\u308b\u690d\u7269\u6027\u306e\u51fa\u6c41\u3067\u3059\u3002\u52d5\u7269\u6027\u306e\u7d20\u6750\u3092\u4e00\u5207\u4f7f\u308f\u305a\u3001\u91ce\u83dc\u304c\u6301\u3064\u81ea\u7136\u306a\u7518\u307f\u3084\u65e8\u5473\u3092\u6d3b\u304b\u3057\u305f\u3084\u3055\u3057\u3044\u5473\u308f\u3044\u304c\u7279\u5fb4\u3067\u3059\u3002","ssp_meta_keyword":"\u91ce\u83dc\u51fa\u6c41","ssp_meta_canonical":"","ssp_meta_robots":"","ssp_meta_title":""},"tags":[81],"class_list":["post-490","word","type-word","status-publish","has-post-thumbnail","hentry","tag-agriculture"],"acf":[],"_links":{"self":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/word\/490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/word"}],"about":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/types\/word"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/media\/805"}],"wp:attachment":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/media?parent=490"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/tags?post=490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}