Chef David Chang lamented the fact that good katsuobushi was so hard to come by in the United States. The rock-hard smoked and dried skipjack tuna is shaved into fine flakes and used, along with kombu seaweed, to make dashi, the mother broth of Japanese cuisine. Many gallons of dashi were made last weekend at The Culinary Institute of America’s Greystone Campus in St. Helena, Calif., where the 13th annual Worlds of Flavor conference focused on the cuisine of Japan. MORE: • ...

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