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 ...

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 ...

What’s better than a good recipe? When something’s so easy you don’t need one. In It’s That Simple, we’ll talk you through the dishes and drinks we make with our eyes closed. Today, how to make the ...

Add Yahoo as a preferred source to see more of our stories on Google. Shinobu is a Japanese-born chef who started his career obsessed with Western technique. He trained with Michel Bras, considers ...

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 ...