Dashi, a broth made with seaweed and dried fish savings, lends intense flavor to everything. Here, writer Daniel Duane tries to make umami-rich dashi at home.

To understand why dashi broth is so good—and good for you—we spoke with a registered dietitian to learn more. Related Content. Food. This 1 Coffee Preparation Can Lead to Better Heart Health.

Although miso soup has become the most well-known Japanese soup, it's really dashi that's the critical element. So when crafting the dish at home, focus your efforts into perfecting the broth.

If you’ve dined at a Japanese restaurant, you’ve most likely had dashi in one of your favorite dishes. It’s a broth made of seaweed, specifically kombu, and dried bonito flakes.It is often ...

From chicken stock and mushroom broth to master stock and dashi, we've got every recipe you'll need to add layers of flavor. "If you use enough bones, it will be a little thick when cold, which ...

Dashi is a key element of Japan’s rich food culture – and of udon broth – but the traditional method of making it from fish may be difficult to maintain, with seafood harvests shrinking ...

Hinodeya Ramen’s Union Square location is known for its late hours and its seafood-based dashi broth. (Thien Pham) The Midnight Diners is a regular collaboration between KQED food editor Luke Tsai and ...