The most common dashi is made from katsuobushi (dried bonito flakes) and kombu (dried sea kelp). While dashi is made with fish, it doesn't have the same fishy flavor as stock made from fresh fish ...

Dr Renyu Zhang said it will be similar to traditional Japanese product Katsuobushi, but with a unique Kiwi twist.

TOKYO -- Many of Japan's biggest companies are expected to offer substantial wage hikes for a third consecutive year when they conclude talks with unions on Wednesday, seeking to help workers cope ...

1. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil for about 20 or 30 seconds. Strain the dashi. 2. Season with ...