Denna studie och de svårigheter den stött på belyser en tydlig brist på tillgänglig forskning inom området. Något studien bidrar med är en ökad förståelse för dashi, dessa smakprofileringar kan nyttjas av alla som söker en ökad förståelse för skillnaderna mellan dashisorterna, exempelvis kockar. Denna typ av profileringar kan också vara grunden för produktbeskrivningar för
varumärken vid marknadsföring (Heymann & Lawless, 2010, s. 1). Vidare forskning som skulle kunna göras utgående från denna studies grupperingar är kemiska analyser av dashisorterna där varje sort istället redovisar dennes kemiska uppbyggnad. Detta kunde följas av en jämförelse där denna studies egenskapsord sammansattes med motsvarande kemiska komponenter för en både subjektiv och objektiv profilering av produkten.
Intresset för den japanska matkulturen har ökat kraftigt världen över, men nästa steg i utövandet av den är ökad förståelse. Studier likt denna förklarar hur saker fungerar, inte bara att dom fungerar, precis detta är nödvändigt för att hantverksutövande ska bli mer än en imitation.
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