Dashi Diaries #10

Ingredients

• 9.2g hidaka kombu
• 7g niboshi
• 5g thin fermented bonito flakes
• 1000mL water

Method

• Soak kombu and niboshi in the water for 90 minutes
• Brought up to 172F over 40 minutes, killed the heat and added bonito and let steep for 5 minutes
• Strain through fine mesh strainer

Tasting Notes

This was using all high quality stuff from Japan. I think anything using fermented bonito is bound to taste amazing. I wanted something balanced and I think I hit it here. However the Hidaka kombu from Tokyo Central was not my favorite varietal.