Dashi is one of the most important ingredients in Japanese food. It is a form of cooking stock and tends to form the base of almost all existing Japanese dishes, and has been used for 1300 years. Although its not common knowledge that dashi can also be prepared by using from a variety of other fish, not just bonito! They are called Zatsu-bushi. There are many varieties of fish used in the preparation of dashi in Japan. Katsuo-bushi is the most famous one and used as the base of the majority of authentic dishes.