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 ...

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.

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 ...

Eating at a Japanese restaurant often feels like a choice between the “safe” menu and the authentic flavors. Most American ...

This is a finely balanced dashi that is most suitable for clear soups and miso soups with vegetables with delicate aromas. With a clean damp cloth, wipe off any dirt on the konbu and make some ...

Toshikoshi Soba (or Year-End Soba Noodle Soup) to celebrate the new year. Photo by Christian Gooden, [email protected] Yield: 6 servings 6 ounces dried soba noodles 5 cups basic dashi stock ...

Among Pyongyang cold noodle enthusiasts, the saying “the soul of Pyongyang cold noodles lies in its broth” reflects the dish’s essence: a light, clean broth. Some diners, upon receiving their bowl, ...

Naoko Takei Moore makes a Kyoto-Style Saikyo Miso Hot Pot, just one of many recipes you can find in her Japanese donabe-inspired cookbook. (Photos by Eric Wolfinger) Naoko and Kyle first tasted and ...