Meaning
出汁 (だし, Dashi) is Dashi, a Japanese food (ingredients).
What is Dashi?
Dashi is a class of soup and cooking stock used in Japanese cuisine. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. The most common form of dashi is a simple broth or fish stock made by heating water containing edible kelp and shavings of preserved, fermented katsuo (skipjack tuna, Katsuwonus pelamis) to near-boiling, then straining the resultant liquid. If katsuo is not available, dried anchovies or sardines may be substituted.