Primary dashi (Ichiban dashi) from Japanese Cooking: A Simple Art 25th Anniversary Edition (page 148) by Shizuo Tsuji

  • konbu
  • bonito flakes
    1. Katsuo-bushi or dried bonito is an indispensable ingredient in Japanese cooking. Today it is found in bags of pinkish brown flakes Kezuri-bushi (kezuri means to shave or shaven) in Japanese supermarkets. Traditionally, a large chunk of dried katsuo is shaved as needed using a wooden Katsuo-bushi shaver. http://letseatmeal.blogspot.com/2008/10/katsuo-bushi.html 2. The [bonito] fillets are then smoked [...] The built up tar from the smoke is cleaned from the surface using a grinder. At this stage the fillets are called aragatsuo and most commonly found in stores shaved and packaged for sale under the name katsuo-kezuri-bushi or hanakatsuo - they are not true katsuobushi without the last fermentation stage, but still valued as a good substitute. http://en.wikipedia.org/wiki/Katsuobushi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on February 26, 2026

    The first time I made this, I too doubted the amounts. However the resulting dash is not only the clearest, but the best dashi I have ever made, delicate, yet also flavorful. It makes a miso soup with a purity of flavor I had not previously encountered. Save the kombu and katsuobushi for the secondary dashi.

  • abrownb1 on February 21, 2022

    The amounts of kombu and katsuobushi in this recipe are about 3x the amount of others so I was a bit skeptical but it made the best miso soup ever! If using for miso soup, make sure to use red (aka) miso so it isn't overpowered. Make sure to make the secondary dashi after to get the most from the pricey katsuobushi. That version tastes pretty much like what most basic dashi recipes taste like.

  • LeslieB22 on September 21, 2011

    I use this recipe as a guideline each time I make dashi in terms of the timing. The tips are also really good. However, I am dubious about the quantities. 30g of katsuo-boshi/bonito seems like so much! I always use less...

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