Dashi is often translated into English as “broth” or “stock.” That translation is useful, but it can also create confusion. Dashi performs a similar role in cooking. It forms the flavor foundation of soups, noodles, simmered dishes, sauces, and many other foods. However, it is usually made from different ingredients and creates a different kind of depth. Typical Japanese dashi is made from kombu, katsuobushi, niboshi, dried shiitake, or a combination of these. Many familiar Western broths and stocks are made by simmering meat, bones, vegetables, and aromatics. This does not mean Japanese cooking is always light or Western cooking ...
