First Dashi

• 1 L (4¼ c) soft water
• 10 g (⅓ o

The first extraction is the finest, yielding the clearest, most delicate dashi. Place the seaweed in water, preferably soft, for about half an hour. Then warm the liquid to a temperature of about 60°C (140°F) and keep it at that temperature for half an hour. It is easiest to do this using a water bath. Remove the seaweed and heat the liquid to 60–70°C (140–160°F), and then add the katsuobush