Add Yahoo as a preferred source to see more of our stories on Google. Kombu is the catch-all term for certain types of edible kelp or seaweed rich in natural MSG -- the same compound responsible for ...

Lynda M. Gonzalez / Staff Photographer As new Japanese restaurants bloom across Dallas, diners are getting a good dose of dashi — though they may not realize it. Dashi, an umami-rich stock, is the ...

Rich but still light, miso ramen delivers comfort in a bowl. With its chewy noodles, seasonal vegetables and soft egg, you'll ...

Look up umami in the dictionary and dashi is what you'll find. It tastes as rich and complex as a broth or stock that's been simmering for hours, but it takes less than 15 minutes to make and, in many ...

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, ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Dashi, it is said, is Japanese stock, the foundation for many dishes. I say dashi is the anti-stock. Where Western-style stock is all about intensifying flavor through reduction, dashi is all about ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...