In article >,
"cshenk" > wrote:

> "Omelet" wrote
>
> >> Fish sauce is not typically found in Japanese cooking. Fish taste
> >> typically comes from dashi.
> >
> > Ok, I had to google Dashi.
> > Soup stock. So the stock I make from shrimp shells can be called Dashi?
>
> Eekkk!! No! Hehe hard to explain, dashi is a stock made of dried fish
> (mackeral, and others) with seaweed. Oddly it has little fish taste to it.
> You can try it easy as it's sold widely in any asian store. 15$ will get
> you a 1,000 serving box but reality that is a 500 serving box for me and 750
> probably for you. Serving is 3/4 cup. I used to make it myself from dried
> fish and dried seaweed but the box is just fine so no longer bother.

Ok, I'll look for it next time I hit the asian market. Thanks!
I have dried seaweed on hand, but no dried fish.

I've not yet been brave enough to try to use dried fish and shrimps from
MT. Just dried mushrooms and seaweed. <g>
--
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