It's also the star of endless dinners, from beefy chili to veggie-forward curries to chicken and rice. I'm happy to eat it ...

Foundational to Japanese cuisine, dashi is similar to a stock or broth and provides a layer of deep flavor to dishes like miso soup, noodle soups (such as udon and soba), nimono (a simmered dish), and ...

And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese ...

Katsuobushi, shaved fish flakes, are the taste of Japan's dashi stock. Pray for good luck by walking to the main sanctuary, balancing an old-fashioned cooking pot lid on your head.

To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 ...