Dashi stock is the base of many soups from Japan, including as miso, ramen and soba. It can also be used as a poaching liquid for fish and meats.

The basis for dashi stock is kombu seaweed. Caked with tiny streaks of sea salt, the kombu can be cracked or cut into sheets to make the stock. It imparts the necessary umami, or savory component.

In a stock pot, heat 5 cups of water to almost boiling and add in 1 large sheet of kombu. Remove from heat and let the seaweed steep and plump up. After 5 minutes, remove the kombu.

The next ingredient is bonito flakes -- bits of shaved, smoked and dried skipjack tuna. They add body to the stock.

Reheat the kombu-flavored water to just under boiling, add 2 cups of bonito flakes, take it off the heat and let it steep for 5 minutes.

Strain out the bonito flakes and it's done!