To prepare the dashi, or stock: Place the cold water in a saucepan.

Dashi is a simple soup stock used in Japanese cooking.

In a separate saucepan, heat the dashi or stock to a simmer.

These days, many Japanese use instant dashi powder and just add boiling water.

Eight groups carrying special dashi floats march along to festival music around the city.

Dashi snaps a picture of what appears to be a sea serpent.

The broth is made from a type of dashi which varies in strength and flavor across Japan.

Dashi can be made spontaneously and keeps well, but the cooking technique is peculiar.

Making kombu dashi is simple, though the powder form may also be used.

The more usual term of address for those accomplished in the visual arts is dashi, "great master".

The base of the soup is dashi.

Dashi - a sausage dog who looks after the Octonauts' computer systems.

Beat eggs lightly, and combine with dashi or stock, and soy sauce.

Mixture should still be a little soupy (add a little dashi or water if it is dried out).

Whisk until dashi and sugar dissolve; set aside.

The classic dipping sauce is made with dashi, a stock based on dried fish and seaweed.

Then strain it, and that's your dashi.

Dashi, miso, and countless other foods are all the mother's milk of your world.

Kombu dashi stock is made by soaking kelp in water.

Dashi is roughly identical to the shunshi of the other branches.

Fresh dashi made from kelp and katsuobushi is rare today, even in Japan.

Nearly half of all his career victories to date have been by oshi dashi, or push out.

In addition to making dashi, other popular uses of katsuobushi include:

Dashi lends a beguiling fragrance that is an odd combination of earth, sea and smoke.

You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it.