The second extraction reuses the seaweed and katsuobushi. Water is added to it and it is heated to the boiling point and then allowed to simmer for about 10 minutes. Strain the liquid through a fine-mesh sieve to remove the seaweed and katsuobushi. This extract is darker and has a stronger taste than the first one. The higher temperature has drawn out more glutamate, but also bitter substances. For this reason, the second dashi is suitable for heartier soups, such as miso soup.
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