出汁の老舗、日本橋八木長
DASHI is japanese soup stock.

Dashi, Japanese Stock

So many chefs, so many ways to prepare dashi stock. Chefs have their own recipes of dashi according to preference.
It is the most important that the natural umami flavor in foods is brought out.
As for the water, it is soft water almost everywhere in Japan, on the other hand, it is hard water in the U.S., Europe and other countries. Therefore, we recommend you to make dashi with hard water as well as soft water by the following procedure: Start making dashi a day in advance of using it.

Put kombu and water into a pitcher. Keep it in a refrigerator and let it sit overnight for about 10 hours. Put the kombu and soaking water into a pan. Heat it until the water comes to a boil. Remove the kombu, then add katsuobushi shaved flakes of dried bonito. Turn the heat to low to simmer for about 2minutes. Strain the dashi stock through a strainer. (When you use thickly shaved katsuobushi, simmer for about 10 minutes.)

You can use this multi-purpose dashi for many Japanese dishes.

RECEPIE
Recipes that use your soup Yagicho is recommended