Dashi

Dashi is the foundational stock of Japanese cooking, providing the savoury umami backbone for miso soup, noodle broths and simmered dishes. The classic version combines kombu (dried kelp) with katsuobushi (bonito flakes), but a vegetarian version using kombu and dried shiitake mushrooms works beautifully too. The key is gentle treatment: soak kombu in cold water for at least thirty minutes, then warm it slowly without ever boiling, or you will release bitter seaweed compounds. Remove the kombu just before a simmer begins, add your shiitake or bonito, then strain. A good dashi has clarity, depth and a clean, almost oceanic sweetness, and adds complexity to soups, dressings and braises.