Dashi

Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews.

A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.

Dashi is the basic soup stock for many Japanese dishes including noodle soups.