The results from powdered stock aren't quite as tasty as what you'd get boiling down dried bonito flakes or dried fish themselves *but* this little bottle will save you the 8 or so hours of pervasive fish-stink that comes with making your own from scratch.  I'm not a huge fan of fish, but love Japanese food.  Dashi is in almost ~everything~ and this is a way for me to make it easily in small amounts for single recipes without dry-heaving :3