This seaweed broth is the base of almost every Okinawan dish; it’s used in soup, stews, steamed vegetables, and even to enrich the flavors of stir-fries. Okinawan dashi uses either bonito flakes, kelp, or both as its base. I recommend making a big batch and freezing it so you always have some on hand.

For thousands of years, Okinawans have taken in their essential minerals (sodium, calcium, potassium, iodine) by using seaweed in their cooking. Kelp, one of the cornerstones of Okinawan (and Japanese) cooking, gives many dishes a rich umami flavor.