出汁

1. Origins, structure, and basic meaning

• Structure: 出汁 is read as だし and is a noun for stock or broth made by extracting flavor from ingredients such as kelp or fish.
• Basic usage: Naming the ingredient appears in 昆布の出汁, while a pronounced stock flavor appears in 魚の出汁が利いている.

2. Common pitfalls and similar expressions

• Ingredient and flavor base
  • It can refer both to the stock itself and to the extracted savory flavor that comes through in a dish.
• Difference from 汁
  • 汁 broadly means liquid, juice, or soup, while 出汁 focuses on stock extracted from ingredients as a cooking base.