Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. As a kid, whenever he was hungry, he’d grab anything left over from the previous meal to ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Look up umami ...

A registered dietitian weighs in on the bone health and hydrating benefits of dashi broth and why you should be sipping this seaweed stock. Dashi is a Japanese stock made from a few simple ingredients ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Dashi is the ...

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 ...

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.

While the eatery that called the building home for six years has left, it seems a different local restaurant has its sights ...