A basic soup and cooking Stock made from fish and seaweed. Often topped with dried Bonito tuna flakes.
Found on http://www.foodler.com/glossary/cuisines/Japanese/6.html
The result of the debate was speedy delete per author request --Pilotguy (roger that) 18:05, 7 July 2006 (UTC) Christoph Gruber Christoph Gruber is really Michael Gruber (Nordic Combined). There is also no information listed on Christoph Gruber on the website I accessed this information. Chris 13:59, 7 July 2006 (UTC) ...
Found on http://en.wikipedia.org/wiki/Dashi_(Xiaolin_Showdown)
A Japanese soup stock based on dried bonito and kelp.
Found on http://www.goodcooking.com/winedefs.html
Dashi (出汁, だし) is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simme..
Found on http://en.wikipedia.org/wiki/Dashi
A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.
Found on http://www.foodworks-intl.com/page1_glossary_of_culinary_terminology.htm
No exact match found