Many Asian cuisine restaurants open their meals with miso soup—a Japanese staple food made from fermented grains and soybeans blended into a stock called dashi and often served with tofu and ...

One of the most refined tasting menus around commences with a little ceremony. A chef welcomes diners with a small glass cloche containing clear dashi jelly, soft bamboo shoots, ribbons of seaweed and ...

Look up umami in the dictionary and dashi is what you'll find. It tastes as rich and complex as a broth or stock that's been simmering for hours, but it takes less than 15 minutes to make and, in many ...

Soak the konbu and shiitakes in the water for one hour. Place over a low/moderate heat and slowly bring to a gentle boil. Remove the konbu when they begin to float to the surface. Increase heat and ...