NCFC:Recipes/Dashi
From Foodclub
Dashi is Japanese soup stock made (in most cases) from water, bonito flakes (dried skipjack tuna), and kelp (seaweed). It is probably the most frequently used ingredient in Japanese cooking. Dashi can be used for soups, simmering vegetables, fish and meat. "It contains a large amount of glutamate acid, the source of its intense flavor and is rich in iodine, calcium and vegetable fiber." <http://thejapanesekitchen.com/?p=38>
