At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Any time I have ever mentioned bonito flakes, ...

Autumn Eytalis, a bartender at Asian barbecue restaurant BellyQ, learned what bonito flakes were a week before Adam Kamin of the Delta challenged her to create a cocktail with them, she says.

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Say hello to bonito flakes. They’re waving at you, perched on an Osaka Pancake at the newest Tom Douglas restaurant, TanakaSan. The heat from the savory pancake—a variation on traditional okonomiyaki ...

Lynda M. Gonzalez / Staff Photographer As new Japanese restaurants bloom across Dallas, diners are getting a good dose of dashi — though they may not realize it. Dashi, an umami-rich stock, is the ...

Look up umami in the dictionary and dashi is what you'll find. It tastes as rich and complex as a broth or stock that's been simmering for hours, but it takes less than 15 minutes to make and, in many ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Nestling egg yolks in a mixture of sugar and ...

It’s clear that Chicagoans no longer think of ramen as the instant noodles you pick up at the end of the month when money is running low. With hip-hop and Top 40s music blaring through speakers, ramen ...