Stock

Kombu comes packaged in dried lengths that are most easily cut with scissors.

This recipe makes lots of stock. Freeze any that's left over for another use.

Ask your butcher to cut up the wings for you.

It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust .

Active time: 20 min Start to finish: 4 hr

Active time: 20 min Start to finish: 12 hr (includes chilling)

Active time: 20 min Start to finish: 45 min

Active time: 30 min Start to finish: 1 1/2 hr

This is really a base for other soups that can also be served on it's own — but consider adding some jalapeño pepper, cilantro, and lime juice; or diced tomato, chopped parsley, matchsticks of zucchini, and thinly sliced basil; cooked peas and small leaves of spinach; lemongrass, curry leaves, and lime juice; or any other seasoning group that seems enjoyable.

Dashi is a subtly flavored soup stock that is used throughout Japanese cooking.