Ichiban Dashi, Base Broth

(*) For 8 dl soup, clean seaweed well with a dry cloth, place in cold water and bring to a gentle simmer. If the dashi kombu rises, remove it on the spot. Later, mix the bonito flakes into the lightly simmering water, skim and simmer gently for 3 min. When the flakes sink to the bottom, drain the soup through a straining cloth and continue to use.

(**) Kombu One of the most important ingredients in Japanese cuisine and in the basic broth dashi is seaweed. Among the various types, kombu is the most important. Kombu is the name of the leaves of a seaweed plant. It is harvested mainly off the coast of Hokkaido. Kombu is sold dried. The leaves have a side length of about thirty centimeters, their dark olive-green surface is slightly whitish coated by the secreted salt. Before use, Kombu is wiped with a dry (never wet) dishcloth. Kombu can be soaked briefly before use. It is usually used twice.

(***) Bonito For the Japanese basic broth, which is used in almost all dishes, it is also necessary to have the dried meat of bonito. The fish belongs to the large mackerel family and is often confused with tuna. Bonito looks similar, but it is not related to tuna. Bonito is mainly used dried It is then sold under the name Katsuobushi. Vo

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