Umami has the power to add depth and complexity to just about anything -- and with this ingredient, you can add it instantly ...

Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. As a kid, whenever he was hungry, he’d grab anything left over from the previous meal to ...

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 is the building block for some of the most delicious foods. The deeply flavored broth is made by steeping kombu, a type of dried kelp, and katsuobushi, a dried and aged tuna. When combined in ...

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 ...

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). The very first article of Gohan Lab focused on ways to cook boiled eggs as you desired. Fast forward three ...

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 ...