A salty, savory, and definitively umami-packed broth swimming with the complex flavors of the sea. Dashi serves a multitude of uses in Japanese cooking. It's used as the base of miso soup ...

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

I make the vast majority of my rice in a rice cooker, and I’m always thrilled to find a simple upgrade that boosts the flavor ...

Most people think of hotpot as a winter dish, but because this recipe uses dashi broth instead of a heavier soup, it's light enough to eat throughout the year. For the broth for this dish ...

Like many soups, this one depends on a good broth. But vegetarian broths can be insipid, so I use my trusty standby: dashi bags, or yuksu, as they're known in Korean. I always have a variety of ...

Soba are Japanese buckwheat noodles. Similar to udon, they are traditionally served in broth seasoned with dashi, a Japanese stock prepared from dried tuna. We love to upgrade this simple soup to ...

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 ...

This healthy udon noodle soup combines heady ... For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer ...

You may make stock using the usual store-bought dashi powder in packets or granulated types. We recommend a flavor that is light on saltiness and sweetness but try cooking it once and make ...