Achieving the Perfect Dashi

At all branches of Kikunoi, in every dish, ichiban dashi is used. It is a very simple affair, adjusted to suit the ingredients and cooking style of the particular dish with which it is to be used by adding extra katsuobushi (bonito flakes) and the like. The role of dashi at Kikunoi is not to have a strong individual taste, but to raise the level of taste and the overall impression of the dish, thereby enhancing the individual flavours of the seasonal ingredients. To that end, importance is placed on a clear umami-rich dashi without impurities, and methods appropriate for making such a dashi are used.