Use Laminaria ochotensis, Ulva or porphyra
Kombu dashi is the basic soup stock of Japanese cuisine. Its uncomplicated yet refined
taste suits the Japanese palate.

Ingredients (3 Cups)
Preparation
• Use a length of dried kombu about 4 inches wide by 6 inches long. Place it in a pot with
about 3 Cups of water. Bring the water just to the boiling point. Do not allow the water
to boil because this will produce a less than subtle stock.

Alternate Recipe
Chop 2 to 3 fronds of laminaria into 1-inch size pieces, cover with water. Simmer for 10
minutes. Filter out the laminaria. Bring to a boil. Add a bag of bonito chips. Count to 30 or
60, filter and serve. Add 5 to 7 finely sliced ends of green onions. Your guest will be treated
to a subtle soup to pique their appetites.