This is the foundation for many Japanese recipes. Of course, you can easily buy good-quality dashi powder nowadays, and it’s instant. However, please try making dashi from scratch. It is actually very easy when you have all of the ingredients handy. There is also an option to make a second dashi stock to recycle the leftovers from the first dashi, which will be suitable for stronger-flavoured dishes, such as miso soup and stew.