Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko ...

Dashi-maki tamago (home-style Japanese omelet)Total time: 1 hour, 15 minutesServings: 4Note: Konbu (dried seaweed), dried bonito flakes and light soy sauce can be found at Japanese markets. Tamago ...

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 ...

Glutamates naturally found in food deliver a big punch of umami, a sense of savoriness often called the “fifth taste.” Seaweed is loaded with glutamate – indeed it was from a seaweed, from kombu, that ...

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The Atlanta Journal-Constitution’s digital repository of recipes contains thousands of creative, delicious dishes contributed by food staff writers, cookbook authors and chefs through the years. It’s ...

Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to ...