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 ...

The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). The very first article of Gohan Lab focused on ...

Chicken Zosui is a warm and comforting Japanese rice soup made with tender chicken, dashi stock, vegetables, mushrooms, rice, ...

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 ...

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 ...

Preheat the oven to 450°. In a small saucepan, bring 3/4 cup of water to a boil. Stir in the dashi powder until dissolved. In a large pot, bring 2 1/2 cups of water to a boil. Add the clams, cover and ...

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 ...

Hiroko Shimbo, a chef used to cooking Japanese food in Japan, moving to New York 15 years ago seemed like a step down. The only soy sauces and rice wines available were mass-produced and bland, the ...

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.