By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni
Ichiban dashi (primary dashi) is delicate tasting with an exquisite aroma. Rather than being made in advance, it should be made just before it is needed and served the moment it is ready, for its full, delicious aroma. Ichiban dashi is mainly used in those dishes where fragrance is the crucial factor, in particular clear soups and broths. The ichiban dashi made below is a basic recipe.