Dashi (だし, 出汁) is one of the most important components of japanese cooking. The most common and famous form of dashi is a simple broth or stock made from kelp (konbu) and katsuobushi (flakes of dried smoked bonito fish). Dashi forms the base for miso soup, Japanese noodle broth, and many Japanese simmering liquids. Fresh dashi made from kelp and katsuobushi is rare today, even in Japan. Most people use granulated or liquid instant substitutes.
Other kinds of dashi stock include kelp stock (kelp only), shiitake stock (made by soaking dried shiitake mushrooms in water), and niboshi stock (made from soaking small dried anchovies or sardines in water).
Other important Japanese flavors include Shoyu, Mirin, Rice Vinegar, Miso, and Sake.