traditional Japanese sweets、teahouse
The use of "Dashi" as seasoning for food is a special feature of
Japanese cuisine. Dashi is made by mixing animal and vegetable
extracts in water, and then boiling the contents into a soup-like liquid.
The practice began by boiling ingredients like kelp, dried bonito, dried
small sardines, mushrooms, and so on. Dashi is further enhanced by
adding ingredients like soy sauce and salt.