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

Simple as they are to make, and hearty when they're made just right, sometimes, the flavor of your soup just falls a bit flat. If you just so happen to have this secret ingredient handy, no matter ...

Glutamates naturally found in food deliver a big punch of umami, a sense of savoriness often called the “fifth taste.” Seaweed is loaded with glutamate – indeed it was from a seaweed, from kombu, that ...

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 is a basic stock used widely in Japanese cooking. This version is made with only kombu (dried kelp). We found kombu at some Whole Foods Markets and at Daruma in Bethesda (6931 Arlington Rd., 301 ...

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 ...

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 ...

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 ...

The classic zarusoba (cold soba) is served with a dipping sauce, grated daikon radish, wasabi and scallions. Nothing more. It is simple and straightforward. To eat the noodles, combine the condiments ...