Dashi is a stock made from kelp, or kombu, and katsuoboshi, dried bonito flakes. There are three basic types of dashi: Ichiban dashi has a fragrant aroma and delicate flavour and is used mainly in clear soups; Niban dashi is a less refined type often used as a simmering liquid. Both are often used with vegetable dishes rather than meat or fish to achieve a complete balance of flavours. The third type of dashi is Konbu dashi, made only from kelp. It is used with meat and fish dishes, in addition to dishes requiring gentler, unobtrusive seasoning.
Fishwort. A green leafy plant with a slightly fishy smell used in China, Japan, Korea and South East Asia. The roots may also be used and the plant is also used for medicinal purposes.
