Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.

If you're a fan of Japanese cuisine, you (and your taste buds) are probably well acquainted with dashi, a.k.a. the subtly fishy stock that serves as the foundation for a slew of traditional ...

It's also the star of endless dinners, from beefy chili to veggie-forward curries to chicken and rice. I'm happy to eat it ...

And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese ...

Fast forward three years and the final article will introduce everyone’s favorite, “dashimaki-tamago,” or dashi-flavored Japanese rolled omelet. The ingredients are simple, it tastes ...

Dashi's entrepreneurial journey began in 1994, when the first flicker of electricity reached this remote Yunnan village.

Master two comforting dishes, made with rich, umami dashi: an unforgettable miso soup, and dashimaki tamago. 1. To make dashi, slit the kombu and soak in water for at least 3 hours. Heat until it ...