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Think of dashi as a delicate vegetable broth. Japanese cooking uses this cornerstone ingredient in much of the cuisine — so much so, that Japanese cooks make dashi daily or rely on dashi powder or packets to prepare the broth. Dashi can not be replaced or replicated with any other stock or broth, making it a powerful tool for cooking and eating.
<p><a href=’http://www.thekitchn.com/what-is-dashi-and-how-should-you-use-it-beyond-miso-soup-236299′><strong>READ MORE »</strong></a></p>
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