So the good news is that today’s topic, dashi, is a deliciously savory, versatile stock. The bad news is, you probably don’t have the ingredients at home. The good news is, there are only three of ...

Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko ...

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 ...

Look up umami in the dictionary and dashi is what you'll find. It tastes as rich and complex as a broth or stock that's been simmering for hours, but it takes less than 15 minutes to make and, in many ...

Dashi, a broth made with seaweed and shavings from a hunk of dried fish, lends intense flavor to everything it touches—from classic Japanese food to some of America's most ambitious restaurant dishes.

It has a rich flavor profile that's very different from other broth, and is delightful at room temperature (or below). Amanda Blum is a freelancer who writes about smart home technology, gardening, ...

Dashi, it is said, is Japanese stock, the foundation for many dishes. I say dashi is the anti-stock. Where Western-style stock is all about intensifying flavor through reduction, dashi is all about ...

Sonoko Sakai is a food writer, author and cooking instructor based in Los Angeles. She is also the founder of Common Grains, a project to deepen Americans understanding of Japanese culture and cuisine ...