Dashi is a traditional Japanese soup stock that serves as the foundation for many Japanese dishes. It is typically made by simmering ingredients like kombu (dried kelp) and katsuobushi (dried bonito flakes) in water. The resulting liquid is flavorful and umami-rich, enhancing the taste of soups, stews, and sauces. There are various types of dashi, including awase dashi, which combines both kombu and katsuobushi, and shiro dashi, a lighter version. Dashi is not only quick to prepare but also forms the basis of many classic Japanese recipes, making it an essential component of Japanese cuisine.