By Riki Shore Last month I promised you a monthly recipe that combines great taste with kitchen economy. I kicked it off with a quick chicken stock, and heard from many of you who were already busy in the kitchen making stock. This month I have a recipe for you that’s even quicker, easier and less expensive: kombu dashi or Japanese fish stock. A cornerstone of Japanese cooking, kombu dashi is made with¬†kombu¬†(Japanese for kelp) and dried bonito flakes. Kombu is a large seaweed that grows in shallow ocean waters. It’s high in potassium, calcium and iodine, as well as […]

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