In 1908, after evaporating a large quantity of dashi broth, he found a residue, tasted it and realized it was the essence of Japanese flavor. (scientificamerican.com)
We love: weekly ramen nights, when Houston offers a limited number of bowls of handmade noodles in dashi with toppings like kimchi and a poached egg (bonappetit.com)
Ikeda, like Liebig, wanted to find a way to do the same for Japanese cuisine — that is, create a means of chemically reproducing the flavor of kombu dashi, a staple seaweed - based stock. (scientificamerican.com)