Katsuo Dashi is the stock that forms the basis of almost all Japanese cooking. Dashi is commonly made using katsuobushi (dried bonito flakes), konbu (kelp) and shiitake mushrooms. It is used for enhancing the umami of soups, Japanese hotpot, stews and rice dishes. The powder form of Dashi is very popular in every household as it can be used to produce authentic-tasting Japanese cuisine without the effort of making stock from the raw ingredients.
Country of origin: Japan
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