Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.

If you're a fan of Japanese cuisine, you (and your taste buds) are probably well acquainted with dashi, a.k.a. the subtly fishy stock that serves as the foundation for a slew of traditional ...

And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese ...

Ah, the best buddy was over the ocean! Here is a recipe for dashi maki, one of Japan’s all-day, anytime egg dishes. I learned this recipe from an izakaya restaurant in Fukuoka. If you make it ...

Master two comforting dishes, made with rich, umami dashi: an unforgettable miso soup, and dashimaki tamago. 1. To make dashi, slit the kombu and soak in water for at least 3 hours. Heat until it ...