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 ...

Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi. Dashi is the building block for many Japanese dishes, and it’s ...

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

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 ...

This video shows how to make homemade miso soup starting with dashi from scratch. Kombu and bonito flakes create a rich umami base, which is paired with tofu, fried tofu, mushrooms, wakame seaweed, ...

This video shows how to make homemade takoyaki with a light dashi batter and classic fillings like octopus, green onion, ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

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 ...