Awase dashi is a traditional Japanese soup stock made by combining two types of dashi: katsuobushi (dried bonito flakes) and kombu (dried kelp). This blend enhances the umami flavor, making it a versatile base for various Japanese dishes, including soups and sauces. The preparation of awase dashi involves soaking kombu in water and then heating it, followed by adding katsuobushi. After simmering briefly, the mixture is strained to yield a clear, flavorful broth. This stock is essential in Japanese cuisine, providing depth and richness to many recipes.