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Dashi

Basic Sea Stock

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood

By Elizabeth Andoh

Published 1988

  • About

This subtle sea broth has always been essential to the traditional cooking of Japan and continues to play an important role in even the most modern and Westernized kitchens. Made from kombu (kelp) and katsuo bushi (dried bonito flakes), it imparts a delicate smoky sea nuance to all foods cooked in it.

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