PREPARATION: Place water and kombu kelp in saucepan. Let set at room temperature for 30 minutes. Over low heat, bring the water to a slow simmer. Simmer 20-30 minutes. With a slotted spoon, skim foam ...

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 ...

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 ...

A gentle steep is the best way to coax the sweet umami–without any bitter notes–from the kombu and shiitakes in this all-purpose dashi. Paige Grandjean is a food editor, recipe developer, and food ...

Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to ...