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Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size. Remove the kombu from the water and cut into three long strips. Return to the ...

Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese today less frequently consume traditional foods ...