Dashi is the Japanese word for stock. The most basic one is made this way, with kombu (dried seaweed), bonito flakes and water. Dashi is most often seen as the foundation for miso soup, but its clean flavor and umami taste make it useful just about anwhere you'd use fish or chicken stock.
These homemade udon noodles are more rustic than packaged udon. If you prefer a more even, refined noodle, roll the dough through a pasta machine before hand-cutting the noodles.
Read more about this recipe at Cook & Eat.
This is my Asari Miso Soup, or a deluxe version of plain miso soup. The addition of clams perks up the traditional broth with a hint of brininess. I use red miso paste and like to serve it with steamed rice.
Read more about this recipe at Rasa Malaysia.
