To savor broths essential in Japanese cuisine.

Broth (dashi) is the true basic ingredient of Japanese cuisine. Broth is already a standard fare among foreigners in Japan. It can be katsuo-bushi bonito flavor, niboshi dried fish flavor, kombu kelp flavor, or dried mushroom flavor all having a savory umami or goodness. The broth is selected depending on the food. Here are restaurants where you can try the best broths.