Know the nuances of making dashi? The owner of a 276-year-old dashi shop in Tokyo, Mamiko Nishiyama, will be in Los Angeles to lead a course Saturday that shows you how to make and cook with 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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Shinobu is a Japanese-born chef who started his career obsessed with Western technique. He trained with Michel Bras, considers ...

Japanese cooking: In the Jan. 26 Food section, an article about making and using the Japanese stock called dashi misspelled a type of konbu, or seaweed, that can be used as rikyu. It is rishiri. — And ...

Learn how to make Sukiya-style Gyudon at home in just 15 minutes, a comforting Japanese beef bowl with tender sliced beef, ...

So the good news is that today’s topic, dashi, is a deliciously savory, versatile stock. The bad news is, you probably don’t have the ingredients at home. The good news is, there are only three of ...

It has a rich flavor profile that's very different from other broth, and is delightful at room temperature (or below). Amanda Blum is a freelancer who writes about smart home technology, gardening, ...