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Just Hungry is a site about food. There are 
Japanese basics: dashi stock
hi Maki!
i have a question, i have some dashi granuals i bought at the local japanese store. when i make the recipe acording to the package directions (1tsp per 3 cups water) there is hardly any flavor. just how strong should the flavor of the stock be to be authentic? i make 3 or 4 times stronger then they suggest and it tastes fine-salty and fishy.