出汁(日語:出汁╱だし),是日本式上湯,主要用到日式柴魚絲同海帶煲成。和汁物不同的是,日式上湯的味道沒有汁物如味噌湯般濃味。
1908年,日本化學家池田菊苗品嘗出汁時感到海帶和鰹魚乾的獨特味道,遂將之命名為鮮味,如今公認為第五大味覺,實為穀氨酸鹽的味覺[1]。
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