This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A stock, that is an intrinsic part of Japanese cuisine. This is flavoured with dried bonito (tuna: Japanese katsuobushi) and seaweed (kelp; Japanese kombu), and is the base of many dishes and soups. Instant dashi, known as 'dashi-no-moto' is available at Japanese food shops.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review