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• Kombu (kelp seaweed)
• Katsuobushi (dried shaved bonito)

Katsuobushi is often available in a big bag containing multiple smaller one ounce packages. Ignore this, and go right for the big bag with thicker, more colorful shavings. The one ounce bag style of katsuobushi typically lacks flavor. Katsuobushi can be eaten right out of the bag, and it should taste delightful. Before the industrial age, a cook would have a dried fillet of katsuo, and shaving it (in a wonderful box like an upside down carpenter’s plane) was the children’s mealtime chore.

Put about 6 inches, or one ounce, of kombu and one ounce of katsuobushi into 4 cups of water. Heat, uncovered, slowly until the water just reaches the boiling point, then back off the heat so that it doesn’t boil. Keep it hot, but just short of boiling, for 15 minutes, then strain, and discard the solids.

The secret of really good dashi is not to skimp on the ingredients.