This vegetable dashi is light, yet rich with deep umami, similar to consommé. Inspired by the idea of creating a western-style dashi that would go well with western cuisine in Japan, it is made from a combination of five types of domestically grown vegetables. The vegetables used are carefully selected onions, garlic, celery, carrots, and cabbage. The onions are a crossbreed of sweet and fragrant onions, which brings out their rich sweetness and aromatic flavor. They have a gentle taste with less of the pungent smell, making them easy to match with a variety of dishes. No chemical seasonings or preservatives are used. It is easy to prepare: just put into a pot of water, bring to a boil, let the flavor seep out over medium heat for 2-3 minutes, and then remove. Since seasoning is added, it can be used in a variety of dishes such as soup, pot-au-feu, cabbage rolls, minestrone, stew, or curry. The interior can also be taken out and mixed with hamburgers, fried rice, spaghetti, or sautéed dishes as seasoning.