Simple as they are to make, and hearty when they're made just right, sometimes, the flavor of your soup just falls a bit flat. If you just so happen to have this secret ingredient handy, no matter ...

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 ...

This video shows how to make silky kabocha squash soup with a Japanese twist. The soup is rich and creamy, blended with ...

Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi. Dashi is the building block for many Japanese dishes, and it’s ...

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 ...

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 is a basic stock used widely in Japanese cooking. This version is made with only kombu (dried kelp). We found kombu at some Whole Foods Markets and at Daruma in Bethesda (6931 Arlington Rd., 301 ...

While this season’s “Restaurant Wars” seemed a bit anemic, there were still some excellent dishes. Dan’s winning smoked walleye, Dan’s carrot-centric take on clam chowder, Savannah’s chawanmushi, ...

Naoko Takei Moore makes a Kyoto-Style Saikyo Miso Hot Pot, just one of many recipes you can find in her Japanese donabe-inspired cookbook. (Photos by Eric Wolfinger) Naoko and Kyle first tasted and ...

The classic zarusoba (cold soba) is served with a dipping sauce, grated daikon radish, wasabi and scallions. Nothing more. It is simple and straightforward. To eat the noodles, combine the condiments ...