Think beyond miso soup. Whether you make your own or use dashi stock powder, this Japanese staple — made with dried kelp and ...

Lynda M. Gonzalez / Staff Photographer As new Japanese restaurants bloom across Dallas, diners are getting a good dose of dashi — though they may not realize it. Dashi, an umami-rich stock, is the ...

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 ...

This weekend marked the New York Culinary Experience, a two-day event where participants were treated to intimate cooking classes with the industry’s best chefs. We were on hand to catch some of the ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

This comforting miso pork and kimchi dashi soup is packed with umami, warmth, and depth of flavor. Tender pork, savory dashi broth, tangy kimchi, and rich miso come together in a quick, nourishing ...

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 ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Do you make dashi from scratch when you cook Japanese cuisine? If you're one of those Japanese food lovers who said yes, we're delighted you've chosen to read this article. And if you're not, we're ...

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 ...