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Dashi (だし) is a class of stocks, and while katsuodashi (かつおだし) made with bonito flakes is the most common type, there are plenty of alternatives. The most common purely vegetarian one in Japan is kombudashi (昆布だし, こんぶだし) made from kelp. You can try to make your own, but well-stocked Japanese grocers will have powdered instant versions of this in stock. ...

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