If you're a fan of Japanese cuisine, you probably know dashi as one of those ingredients that show up in all sorts of dishes. Made by heating seaweed—a huge source of naturally occurring glutamate—and dried fish in water for a long time before straining and collecting the liquid, it's the base flavor in miso as well as other soups, dips, marinades and dishes.
Now vegetarians and vegans can get in on the umami action with this dashi-like concentrated broth made from shiitake mushrooms, seaweed, soy sauce and fermented rice. It's umami-in-a-bottle and adds incredible flavor and character to all sorts of recipes. Use this instead of soy sauce the next time you create a marinade. Add a splash to your next soup and watch what happens.