The most important step in making a bowl is how to make the dashi. The basis of dashi is how to handle kelp and Bonito flakes. First, put kelp in water and boil it over low heat for 2 to 2.5 hours, making sure not to boil it to 100℃. Then, when making the dashi, remove the kelp and boil it once to remove the scum. Then, add 80g of blood-drained dried Bonito flakes per 1 sho of dashi to make bonito dashi. If the flavor is not enough at this point, add more Bonito flakes. When making bonito dashi, the most important thing is the kelp dashi. No matter how good the dried bonito Bonito flakes are, the synergistic effect of the bonito dashi and kelp dashi is important. If kelp exceeds 100℃, it will have an unpleasant taste, so it should never be boiled. On the other hand, if Bonito flakes are below 100℃, they will retain a fishy smell, so it is important to get the balance right.
The basis of chowan is to make soup stock using the bones of white fish such as sea bream or sweetfish. When making the soup stock, sprinkle salt on the bones, rinse them with water, add kelp and boil. Any fat from the fish that floats to the top will cause an unpleasant odor, so remove it. This will ensure a clean taste. If it smells fishy, it is a good idea to grill the bones before boiling. It is important to carefully remove the scum, taking into consideration the odor of the kelp that is released when kelp is added and the fishy odor of the fish. The scum will not come out unless you bring it to a boil once, but if you boil it for too long the soup stock will become cloudy and an unpleasant taste will remain, so be careful.
