Vegetarian Dashi

Ð → → → → ♥ ♥    ☛ happy valentine’s day! ★ ☆ ★ ☆
In Japanese cooking the stock that is the basis for soups, braises, sauces, and dressings is dashi. It can be made with kombu (dried kelp, sometimes spelled as konbu), hoshi-shiitake (dried mushrooms), katsuobushi (dried bonito flakes), or niboshi (dried anchovies, sometimes called sardines). I have seen references to making dashi with clams (asari or shijimi), dried mackerel flakes (sababushi), or dried young “flying fishes.”