Dashi is the first step in preparing huge swathes of Japanese dishes, providing a simple, fresh, umami-laden broth which can be turned into soups and sauces brimming with savoury depth. At its most basic, it is nothing more than water infused with kombu (dried kelp seaweed) and bonito (dried flakes of tuna) – two key ingredients in Japanese cuisine. While you can buy it ready-made, it's incredibly easy to create at home, and freezes well.

Perhaps the best way to get to know the flavours of dashi is by creating a simple udon noodle soup. See how it can add flavour to stews, such as this beef and mushroom one or a Japanese cream stew. It can also form the basis of amazing ramen broths, miso soups and even marinades and glazes for meat.