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Japanese Kanji Grade 1
# 53
Meaning exit, leave
Onyomi シュツ,  スイ
Kunyomi でる,  だす
Usage See examples below
Writing practice
 
Stroke Order Rules
 
1. Write from left to right, and from top to bottom
2. Horizontal before vertical
3. Cutting strokes last
4. Diagonals right-to-left before diagonals left-to-right
5. Center verticals before outside "wings"
6. Outside before inside
7. Left vertical before enclosing
8. Bottom enclosing strokes last
9. Dots and minor strokes last
 
SODs and SODAs under license from KanjiCafe.com
 

Examples
 

Kanji

Japanese

Romaji

English

出かける でかける dekakeru to depart, to go out
出国 しゅつごく shutsugoku depart from a country
出仕事 でしごと deshigoto outside work
出稼ぎ でかせぎ dekasegi work away from home
出題 しゅつだい shutsudai proposing a question
出度 しゅつど shutsudo frequency
出会 しゅっかい shukkai encounter
出っ歯 でっぱ deppa protruding tooth
出臍 でべそ debeso protruding navel
出目金 でめきん demekin pop-eyed goldfish
Japanese food
汁,  だし
Dashi (出汁, だし) - A class of soup and cooking stocks considered fundamental to Japanese cooking. Shizuo Tsuji (1980) wrote that "many substitutes for dashi are possible, but without dashi, dishes are merely a la japonaise and lack the authentic flavor." Dashi forms the base for miso soups, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids.

The most common form of dashi is a simple broth or stock made by boiling kombu (edible kelp) and kezurikatsuo, shavings of katsuobushi, and then straining the resultant liquid. Fresh dashi made from dried kelp and katsuobushi is rare today, even in Japan. Most people use granulated or liquid instant substitutes.

Other kinds of dashi stock are made by soaking kelp, shiitake, or niboshi in water for many hours or heating them in water nearly to boiling and straining the resultant broth. Kelp stock or kombu dashi is made by soaking kelp, or sea tangle, in water. Shiitake dashi stock is made by soaking dried shiitake mushrooms in water. Niboshi dashi stock is made by soaking small dried sardines (after pinching off their heads and entrails to prevent bitterness) in water.

In 1908, the unusual and strong flavor of kelp dashi was identified by Kikunae Ikeda as umami, the "fifth flavor", attributed to unique taste receptors responding to glutamic acid.

Information source: “Dashi.” wikipedia.org. Article date: 10 Dec. 2007. Retrieved: Wikipedia. 8 Feb. 2008 <Dashi>.

Video - The following is a how to make age dashi tofu, which is a recipe using dashi. The singing in the background is not in Japanese.
 

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