Which foundational savory stock, typically prepared from kombu (dried kelp) and katsuobushi (shaved, dried bonito flakes), provides the essential Umami flavor base for virtually all traditional Japanese soups, broths, and simmered dishes?

💡 Explanation:

Dashi is the fundamental stock in Japanese cuisine. Its simple preparation method, utilizing kombu (kelp) and katsuobushi (bonito flakes), provides the rich Umami flavor that forms the backbone of countless dishes, including miso soup and ramen broth.