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m templatize topical categories for langcode=en using {{C}}
 
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{{also|Dashi|dàshì|dàshí|dàshī}}
==English==
==English==
{{wikipedia}}


===Etymology===
===Etymology===
From {{etyl|ja|en}} {{term|出汁||essence, dashi soup|tr=dashi|lang=ja}} (''[[hiragana]]'' {{term|だし|lang=ja}}), from noun form of {{term|出す||to draw, to extract|tr=dasu|lang=ja}}.
From {{bor|en|ja|出汁||essence, dashi soup|tr=dashi}} (''[[hiragana]]'' {{m|ja|だし}}), from noun form of {{m|ja|出す||to draw, to extract|tr=dasu}}.

===Pronunciation===
* {{IPA|en|/ˈdæʃi/|/ˈdɑːʃi/}}


===Noun===
===Noun===
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# A type of [[soup]] or cooking [[stock]], often made from [[kelp]].
# A type of [[soup]] or cooking [[stock]], often made from [[kelp]].
#* '''2000''' September, ''[[w:Vegetarian Times|Vegetarian Times]]'', [http://books.google.com.au/books?id=VwQAAAAAMBAJ&pg=PA28&lpg=PA28&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=hzjh9DmitG&sig=BM9MYp98FyWS47vIGee3BTg_CXQ&hl=en&sa=X&ei=dQdcUJ6BHqyuiQf2mIDYAQ&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false page 28],
#* {{quote-text|en|year=2000|month=September|title=w:Vegetarian Times|pageurl=http://books.google.com.au/books?id=VwQAAAAAMBAJ&pg=PA28&lpg=PA28&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=hzjh9DmitG&sig=BM9MYp98FyWS47vIGee3BTg_CXQ&hl=en&sa=X&ei=dQdcUJ6BHqyuiQf2mIDYAQ&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false|page=28
#*: Kombu (KOHM-boo): This Japanese seaweed is used to make '''dashi''', an Asian soup stock, and to flavor rice and stews.
|passage=Kombu (KOHM-boo): This Japanese seaweed is used to make '''dashi''', an Asian soup stock, and to flavor rice and stews.}}
#* '''2002''', John Frederick Ashburne, Yoshi Abe, ''World Food: Japan'', Lonely Planet, [http://books.google.com.au/books?id=KSu3inWoJloC&pg=PT2&lpg=PT2&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=SsvYia3s48&sig=cPA7WyyoXKnqaeigrO41PmDssck&hl=en&sa=X&ei=s_hbUI-APe6WiQf99oFw&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false page 41],
#* {{quote-book|en|year=2002|author=John Frederick Ashburne; Yoshi Abe|title=World Food: Japan|publisher=Lonely Planet|pageurl=http://books.google.com.au/books?id=KSu3inWoJloC&pg=PT2&lpg=PT2&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=SsvYia3s48&sig=cPA7WyyoXKnqaeigrO41PmDssck&hl=en&sa=X&ei=s_hbUI-APe6WiQf99oFw&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false|page=41
#*: A great '''dashi''' (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.
|passage=A great '''dashi''' (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.}}
#* '''2007''', Lee Geok Boi, ''Classic Asian Noodles'', [http://books.google.com.au/books?id=TsCV6YZXPQoC&pg=PA38&lpg=PA38&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=dUtgeE28Ix&sig=O710JVXKo5qCG5amv4sVDeWmoNI&hl=en&sa=X&ei=s_hbUI-APe6WiQf99oFw&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false page 38],
#* {{quote-book|en|year=2007|author=Lee Geok Boi|title=Classic Asian Noodles|pageurl=http://books.google.com.au/books?id=TsCV6YZXPQoC&pg=PA38&lpg=PA38&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=dUtgeE28Ix&sig=O710JVXKo5qCG5amv4sVDeWmoNI&hl=en&sa=X&ei=s_hbUI-APe6WiQf99oFw&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false|page=38
#*: '''Dashi''' is the basic soup stock for many Japanese dishes including noodle soups.
|passage='''Dashi''' is the basic soup stock for many Japanese dishes including noodle soups.}}

====Translations====
{{trans-top|soup}}
* Chinese:
*: Mandarin: {{t-needed|cmn}}
* Esperanto: {{t-needed|eo}}
* Finnish: {{t|fi|dashi}}
* Japanese: {{t-needed|ja}}
* Korean: {{t+|ko|다시}}
* Marathi: {{t|mr|दाशी|n}}
* Polish: {{t+|pl|dashi|n}}
* Portuguese: {{t+|pt|dashi}}
{{trans-bottom}}


===Anagrams===
===Anagrams===
* {{anagrams|en|a=adhis|Da'ish|haids|Daish|SIADH|Haids|Hasid|Hadis|sidha}}
* [[SIADH#English|SIADH]]


[[Category:en:Foods]]
{{C|en|Foods}}

----


==French==
==French==

===Etymology===
{{bor+|fr|ja|-}}.

===Pronunciation===
* {{fr-IPA}}


===Noun===
===Noun===
{{fr-noun|m|-}}
{{fr-noun|m|-}}


# [[#English|dashi]]
# {{l|en|dashi}}

----
==Japanese==

===Romanization===
{{ja-romaji}}

# {{ja-romanization of|だし}}

==Ojibwe==

===Etymology===
{{l|oj|daS-}} + {{l|oj|-i}}

===Verb===
{{head|oj|verb|cat3=verb animate intransitive (vai)}} ''(usually occurs in the plural, see {{l|oj|dashiwag}})''

# be so much (of)
#: {{ux|oj|Aaniin en'''dashi'''d a'awe bebinezid bakwezhigan.|How much flour is there?}}

====Related terms====
{{l|oj|dasin}}

===References===
* The Ojibwe People's Dictionary https://ojibwe.lib.umn.edu/main-entry/dashi-vai

==Spanish==
==Spanish==

===Etymology===
{{bor+|es|ja|-}}.


===Noun===
===Noun===
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# {{l|en|dashi}}
# {{l|en|dashi}}

[[fr:dashi]]
[[ku:dashi]]
[[mg:dashi]]
[[pt:dashi]]
[[sq:dashi]]
[[ta:dashi]]

Latest revision as of 11:17, 27 September 2024

See also: Dashi, dàshì, dàshí, and dàshī

English

[edit]
English Wikipedia has an article on:
Wikipedia

Etymology

[edit]

From Japanese 出汁 (dashi, “essence, dashi soup”) (hiragana だし), from noun form of 出す (dasu, “to draw, to extract”).

Pronunciation

[edit]
  • IPA(key): /ˈdæʃi/, /ˈdɑːʃi/

Noun

[edit]

dashi (countable and uncountable, plural dashis)

  1. A type of soup or cooking stock, often made from kelp.
    • 2000 September, Vegetarian Times, page 28:
      Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews.
    • 2002, John Frederick Ashburne, Yoshi Abe, World Food: Japan, Lonely Planet, page 41:
      A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.
    • 2007, Lee Geok Boi, Classic Asian Noodles, page 38:
      Dashi is the basic soup stock for many Japanese dishes including noodle soups.

Translations

[edit]

Anagrams

[edit]

French

[edit]

Etymology

[edit]

Borrowed from Japanese.

Pronunciation

[edit]

Noun

[edit]

dashi m (uncountable)

  1. dashi

Japanese

[edit]

Romanization

[edit]

dashi

  1. Rōmaji transcription of だし

Ojibwe

[edit]

Etymology

[edit]

daS- + -i

Verb

[edit]

dashi (usually occurs in the plural, see dashiwag)

  1. be so much (of)
    Aaniin endashid a'awe bebinezid bakwezhigan.
    How much flour is there?
[edit]

dasin

References

[edit]

Spanish

[edit]

Etymology

[edit]

Borrowed from Japanese.

Noun

[edit]

dashi m (plural dashis)

  1. dashi
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