「だし」(dashi) is a traditional Japanese stock used as a base for many dishes. It is typically made by simmering ingredients like kombu (dried kelp) and katsuobushi (dried bonito flakes) in water. This process extracts umami flavors, which enhance the taste of soups, sauces, and other foods. There are various types of だし, including iriko (dried sardines) and shiitake (dried mushrooms), each providing a unique flavor profile. だし is essential in Japanese cuisine, contributing to the overall balance and depth of flavors in dishes like miso soup and soba noodles.