Dashi (出汁, だし) is a class of soup and cooking stocks considered fundamental to Japanese cooking. Shizuo Tsuji (1980) wrote that "many substitutes for dashi are possible, but without dashi, dishes are merely a la japonaise and lack the authentic flavor." Dashi forms the base for miso soups, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids.
The most common form of dashi is a simple broth or stock made by boiling kombu (edible kelp) and kezurikatsuo, shavings of katsuobushi, and then straining the resultant liquid. Fresh dashi made from kelp and katsuobushi is rare today, even in Japan. Most people use granulated or liquid instant substitutes.

-from Wiki

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• Kamaboko
• Daikon
• Dashi
• Panko