Lynda M. Gonzalez / Staff Photographer 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 ...

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 ...

This comforting miso pork and kimchi dashi soup is packed with umami, warmth, and depth of flavor. Tender pork, savory dashi broth, tangy kimchi, and rich miso come together in a quick, nourishing ...

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 ...

Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko ...

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 ...

Rich but still light, miso ramen delivers comfort in a bowl. With its chewy noodles, seasonal vegetables and soft egg, you'll ...

Donald Dellis has a psychological kinship with migratory birds. It's not that the chef and co-owner of 60-seat Grasshopper restaurant physically removes himself from his Oakland perch, but his cooking ...

Dashi & Shoyu: Essence of Japan is one of those ravishing pieces of cinema that should really be experienced on a big screen. Is that weird to say about a food documentary? Combining the best ...