出汁 (dashi) is a traditional Japanese broth that serves as a fundamental ingredient in many dishes. It is typically made by simmering ingredients such as kombu (dried kelp) and katsuobushi (dried bonito flakes) in water. The resulting liquid is rich in umami flavor, which enhances the taste of soups, stews, and sauces. There are various types of 出汁, including iriko (dried sardines) and shiitake mushroom dashi, each offering unique flavors. This versatile broth is not only essential in Japanese cuisine but also reflects the importance of umami in creating balanced and flavorful dishes.