In Britain, a broth is a soup in which there are solid pieces of meat or fish, with some vegetables. It is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later. Broth is often made more substantial by adding rice, barley or pulses. Broth is distinct from stock, which is a thin liquid made by simmering raw ingredients until all the taste has been got, then sieving the resulting liquid. In Japan, other stuffs such as kelp, dried small sardines and katsuobushi are also used for Japanese dishes, too.