Dashi et bouillon
Dashi is one of the most important ingredient in Japanese cooking, as it is what gives many traditional Japanese dishes their signature, umami-rich flavour. Traditional dashi is made by infusing umami-rich ingredients (with bonito fish flakes and kombu kelp seaweed being the most common) in hot water. Nowadays most home cooks in Japan use instant dashi granules and powders. Find out more about dashi and noodle stock at japancentre.com's Dashi and Bonito Stock page.