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 ...

It has a rich flavor profile that's very different from other broth, and is delightful at room temperature (or below). We talk a lot about broth here on Lifehacker, and we are universally fans of a ...

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 ...

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 article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Dashi, a staple of Japanese cuisine, is a ...

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 ...

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 ...

Nissin Yakisoba UFO Dashi Sauce Yakisoba ', which is made from Nissin Yakisoba UFO, had a gentle scent like okonomiyaki, but 'Nissin Yakisoba UFO Dashi Soy Sauce Kitsune Yakisoba' Unlike UFO, it has a ...

Dashi makes an impeccable potato salad. I’m telling you this because I suspect owners Stephen Thompson and Oscar Hines won’t. Potato salad isn’t the cool-sounding dish on their swaggering menu of ...