Stock (food)
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Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood,
Making stock in a pot on a stovetop
Pouring fish stock on a stuffed fish
Dashi
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Dashi is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami
Stock (food)
…Other regional varieties include: Dashi is a family of stocks in Japanese cooking, typically made by briefly simmering a variety of kelp called kombu in nearly boiling water, often with other…
Katsuobushi shavings before being soaked in the water
Some common brands of packaged instant dashi