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Published 1988
This subtle sea broth has always been essential to the traditional cooking of Japan and continues to play an important role in even the most modern and Westernized kitchens. Made from kombu (kelp) and katsuo bushi (dried bonito flakes), it imparts a delicate smoky sea nuance to all foods cooked in it.
ยฉ 1988 Elizabeth Andoh. All rights reserved.
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