Dashi is a traditional Japanese broth that serves as a fundamental ingredient in 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 light, flavorful, and rich in umami, which enhances the taste of soups, stews, and sauces. There are various types of dashi, including iriko dashi, made with dried sardines, and shiitake dashi, which uses dried shiitake mushrooms for a vegetarian option. Dashi is not only essential in Japanese cuisine but also serves as a base for many other dishes, making it a versatile component in cooking.