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 stealth building block for many Japanese ...

Chicken Zosui is a warm and comforting Japanese rice soup made with tender chicken, dashi stock, vegetables, mushrooms, rice, ...

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 ...

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 ...

Hiroko Shimbo, a chef used to cooking Japanese food in Japan, moving to New York 15 years ago seemed like a step down. The only soy sauces and rice wines available were mass-produced and bland, the ...

Preheat the oven to 450°. In a small saucepan, bring 3/4 cup of water to a boil. Stir in the dashi powder until dissolved. In a large pot, bring 2 1/2 cups of water to a boil. Add the clams, cover and ...

What’s better than a good recipe? When something’s so easy you don’t need one. In It’s That Simple, we’ll talk you through the dishes and drinks we make with our eyes closed. Today, how to make the ...

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 ...

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 ...

Umami is present in almost all savoury foods and is one of the five primary human tastes, along with salty, sweet, bitter and sour. It is often conspicuous by its absence, like the lack of meat taste ...