This is a basic stock used in Japanese cooking to flavour soups, noodle broths and other dishes. The two ingredients are konbu kelp and dried bonito flakes and you can make your own fairly easily or buy the stock powder. By steeping the konbu in cold water, bringing to a boil before adding the bonito flakes. Letting it cool, then straining it gives a quick and tasty stock. Use this Hondashi instant version as 1tsp to 1 cup of water for a quick alternative.

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