Dashi becomes the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from kombu (dried kelp), katsuo-bushi (dried bonito flakes), niboshi (dried small sardines), hoshi-shiitake (dried shiitake mushrooms), and more. Kombu dashi and dried shiitake mushroom dashi are known as good vegetarian stocks. It might take extra effort to make dashi, but good dashi makes your Japanese dishes taste much better. Kombu Dashi - for clear soup, nabe (hot pot dishes), and more. Katsuo Dashi - for nimono (simmered dishes), clear soup, noodle soup, and more Kombu and Katsuobushi Dashi - for clear soup, nimono, noodle soup, and more. Niboshi Dashi - for miso soup, nimono, and more.