Dashi used to add a seafood flavor to many dishes. It is traditionally prepared by infusing flavor-rich ingredients, such as kombu dried bonito flakes (katsuobushi), in hot water. There are also variations of dashi made from dried shiitake mushrooms or dried sardines.
Dashi , and stews. It is naturally gluten-free, provided that the ingredients used do not contain additives with gluten. Dashi provides depth of flavor thanks to its umami profile, and it is essential in Japanese cuisine for its simplicity and rich taste.
It can be replaced by fish stock or fish sauce (nunc man). I admit that a Japanese friend brought me some: it looks like tea bags to brew.
