I've been cooking out of a new cookbook I check out from the library "Japanese Light" by Kimiko Barber. It's an interesting book but unless you live in an area that has fresh Japanese produce, tofu and ingredients it would be hard to make most of the recipes. Annie and I got soaked when we went out for our morning walk (it's been raining all day) so I decided to make fall mushroom soup. I've never made dashi (seaweed and fish broth) from scratch. Dashi is one of the main ingredients in Japanese cooking. It's very easy to make and has a very light taste. There are three mushrooms in the soup, shitake, shimeji and oyster. It made a very tasty soup!