The article celebrates dashi—the light, deeply savory Japanese broth made from kombu and katsuobushi—as a versatile, instant umami booster beyond miso soup. Chefs explain the science of its flavor synergy and note that convenient sachet powders offer an easy entry point, since they’re essentially pulverized dried fish and vegetables. The piece shares practical, chef-tested uses: marinating blanched vegetables for ohitashi; building soups and enhancing or combining with meat stocks; cooking grains like farro and takikomi gohan; glazing pasta with mushroom-based dashi; deepening tomato sauce with a discreet sachet; and enriching scrambled eggs. The message is that dashi—homemade or powdered—can function like stock or salt, adding subtle depth across cuisines with minimal effort.