Japanese Language Culture Food - 53-japanese-language-kyouyou-kanji-exit-go-out-put-out-let-out-show-leave-shutsu-dasu-deru

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

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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

出汁, 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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