Japanese Broth

Here’s the dashi I usually prepare for daily meals. I think we don’t necessarily follow the basic rules when it comes to home cooking.

Two types of the most well-known Japanese soup, Suimono, and Misoshiru. I hope you’ll enjoy both.

Niban dashi is the second dashi that is made using the leftovers from Ichiban dashi. If you’ve already made Ichiban dashi, please try this next!

“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.