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INGREDIENT DEEP DIVE 🍳

Dashi

What is it?

Dashi is a foundational Japanese stock made by steeping umami-rich ingredients in hot water: usually kombu (dried kelp) and katsuobushi (dried, smoked bonito flakes).

Unlike Western broths that require hours of simmering, dashi can be achieved with gentle extraction, producing a clear, delicate broth in minutes.

It’s the backbone of Japanese cooking, the way chicken stock is to Western cuisine

You’ll also find it in adjacent cuisines. Korea’s famous rice cake dish, Tteokbokki, is often simmered in a dashi broth (see recipe below).

What’s its flavor?

Taste: Deeply savory, clean umami with light saltiness

Aroma: Oceanic, lightly smoky (if bonito is used)

Human: The invisible flavor behind many Japanese dishes that beg “why is this so good?” Think miso soup, noodle broths, braised vegetables and more.

Why should you buy some?

Dashi delivers massive flavor with almost zero effort. Think of it as liquid MSG, but with extra aroma and depth.

You can make real dashi in under 10 minutes with just water and dried ingredients
It instantly upgrades soups, sauces, and vegetables without needing long cooking times
Kombu and bonito flakes are shelf-stable and last a long time. Bonito flakes can be used as a salty garnish all on their own too.

Buying tips: You’ll find kombu and bonito flakes in Asian grocery stores, and instant dashi in most major supermarkets, just look for Hondashi, a powdered version equivalent to bouillon powder.

For easy steeping, some brands also make teabags with pre-portioned kombu & bonito flakes.

What else can you make with it?

Miso soup, udon, or soba noodle bowls
Use as the cooking liquid for rice, grains, or beans
Light broths for dumplings, vegetables, or seafood
Rice cakes

Once you start cooking with dashi, you realize it’s not a specialty ingredient, but an accessible shortcut to umami. If you’ve mastered using bouillon and broth in your cooking, dashi becomes an extension of that technique.

RECIPE RECS ✅

Use dashi in these dishes

To appreciate dashi’s flavor, swap it in anywhere you’d use broth (even if it’s not an Asian coded recipe, dashi still adds welcome savoriness).

Try it in miso soup, ramen, brothy donburi rice bowls (found on our app), or in one of our favorite applications, Tteokbokki: Korean rice cakes that absorb their cooking liquid and take on dashis addictive, umami depth.

Try tteokbokki

FOOD TRENDS 🚀

Swedish pastries are everywhere

Why are twisted buns taking over your local bakeries?

Scandinavian-style pastries are popping up in independent bakeries across the U.S., and they’re edging out the classic blueberry muffins & scones. Favorites include cardamom knots, fruit filled sugar dusted spirals, or mazarins (shortbread tarts with almond filling).

Why?

Flavor balance over sugar overload: Unlike the typical American-style cinnamon rolls loaded with icing, Swedish buns lean into aromatic spices like cardamom or subtle nut/fruit flavors with restrained amounts of sweetness.
Texture & visual appeal: The twisted, knotted shapes create more edges and ridges, which means more caramelized bits and varied texture in every bite. And visually, they’re striking. The tight spirals make for a highly shareable, intriguing aesthetic.
Cultural significance: Scandinavian simplicity has become increasingly popular in the States. From furniture to fine dining (New Nordic Cuisine), it’s no surprise the influence is trickling down into bakeries that focus on simpler recipes and artisanal craft.

The bigger picture: As food culture grows, we’ll continue to see global flavors celebrated and nuanced flavor profiles appreciated as eaters seek different experiences.