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'This is the place where we can dive into a cooking or baking technique for one hour - Join Samar Khatiwala and me for a technique class about dashi.

Dashi, loosely translated as stock, is the lifeblood of Japanese cuisine, and also plays an important role in Korean food. It is an essential ingredient of dishes ranging from misoshiru to takikomi gohan. In this edition of Kitchen Lab Techniques, we'll go over the basics of dashi: its different varieties, the main ingredients and the many dishes you can make with it. We'll also make our own dashi and use it to make a traditional Japanese dish.'