Nori is a Japanese word for edible seaweed that is shredded and dried into sheets, in a process similar to making paper. It is usually toasted.
A rich source of protein, vitamins, calcium, iron and other minerals, nori is produced in Japan, Korea and China and is most commonly used as a wrapper for sushi. The seaweed is crunchy when dry but quickly becomes soggy once it comes into contact with damp sushi rice. Nori can also be cut up into fine strips and added to miso soup or noodle dishes.
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!
