Preparation info
    • Difficulty


Appears in

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

There are two different ways to make kombu dashi, in one method kombu is placed in water overnight, and in the other it is placed in water and heated. The former gives a clean-tasting dashi best for use in clear soups, while the latter produces a dashi with a deeper, gentler flavour. However, despite this difference in taste, there is not much difference in the actual composition of the dashi substances.