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Overview

Basic Cooking Stocks and Broths

Basic cooking stocks include diverse types rooted in various culinary cultures: Japanese (kombu seaweed and bonito flakes), Western (bouillon, consomme, fond), and Chinese (chicken and pork bones). Stocks form the foundation of flavor in cooking and are essential for bringing out the umami of ingredients. This data explains the characteristics, ingredients, uses, and preparation tips for each type of stock, providing fundamental knowledge to expand your culinary repertoire.

dashi stock broth Japanese cuisine Western cuisine Chinese cuisine cooking basics kombu bonito bouillon consomme chicken stock pork bone
code slug name description category cookingTime keyPoints mainIngredients
J01 kombu-dashi Kombu Dashi Japanese stock made from kelp seaweed. Characterized by its mellow and delicate umami flavor. Japanese Stock 30分〜1時間 Do not boil. Ideal temperature is around 60°C for slow heating. ["Kelp seaweed (Ma-kombu, Rishiri-kombu)","Water"]
J02 katsuobushi-dashi Katsuobushi Dashi Japanese stock made from bonito flakes. Characterized by its aromatic and sharp umami flavor. Japanese Stock 5分〜10分 Add to boiling water, immediately turn off heat, and extract with residual heat. ["Bonito flakes","Water"]
J03 awase-dashi Awase Dashi Japanese stock combining kelp and bonito flakes. Features a synergistic umami effect. Japanese Stock 40分〜1時間 Add bonito flakes after making kombu dashi and extract briefly. ["Kelp seaweed","Bonito flakes","Water"]
J04 shiitake-dashi Shiitake Dashi Japanese stock made from dried shiitake mushrooms. Features a rich aroma and unique umami flavor. Japanese Stock 30分〜数時間（戻し時間） Use the water from rehydrating mushrooms directly as stock. ["Dried shiitake mushrooms","Water"]
W01 bouillon Bouillon Western stock made by simmering meat, bones, and vegetables. A base stock with umami but no seasoning. Western Stock 3〜4時間 Simmer slowly over low heat, skimming off impurities regularly. ["Beef meat and bones, chicken bones","Aromatic vegetables (onion, carrot, celery)","Spices","Water"]
W02 consomme Consomme Western soup made by clarifying and concentrating bouillon. Seasoned and ready to drink. Western Stock 約2時間 Add egg whites to absorb impurities and strain carefully for a clear finish. ["Bouillon","Lean beef (ground)","Aromatic vegetables","Egg whites","Spices"]
W03 fond Fond (Fond de Veau) Rich Western stock used as a base for sauces. A deeply flavored brown stock. Western Stock 4〜6時間 Roast meat and bones until well browned before simmering. ["Veal meat and bones","Aromatic vegetables","Tomato","Spices","Water"]
C01 chicken-stock-chinese Chinese Chicken Stock Chinese stock made by simmering chicken bones and meat. Features a light yet rich flavor. Chinese Stock 2〜4時間 Roasting chicken bones before simmering creates a more aromatic stock. ["Chicken bones and carcass","Chicken meat","Ginger","Green onions","Water"]
C02 pork-bone-stock Pork Bone Stock Chinese stock made by simmering pork bones for a long time. Features a rich, creamy white soup. Chinese Stock 8〜12時間 Boil over high heat for a long time to emulsify bone marrow and fat. ["Pork bones (skull, backbone)","Water"]
C03 chinese-master-stock Chinese Master Stock Reusable Chinese braising liquid. A precious stock that deepens in flavor with each use. Chinese Stock 長期間（何年〜何十年） Flavor deepens with each use and is passed down over long periods. ["Soy sauce","Shaoxing wine","Sugar","Star anise","Cinnamon","Other spices"]

A comprehensive list of basic stocks and broths essential for cooking, including Japanese, Western, and Chinese styles.