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 ...

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 stealth building block for many Japanese ...

This weekend marked the New York Culinary Experience, a two-day event where participants were treated to intimate cooking classes with the industry’s best chefs. We were on hand to catch some of the ...

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 ...

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.

Japanese cooking: In the Jan. 26 Food section, an article about making and using the Japanese stock called dashi misspelled a type of konbu, or seaweed, that can be used as rikyu. It is rishiri. — And ...