Nyumen

To prepare dashi, combine Water and Kombu in a pot and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the Water boils, remove the Kombu.

Bring the Water to a boil, then turn off the heat. Add Katsuobushi to the hot Water and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Thinly slice the Shiitake mushrooms. Slice the Kamaboko into thin rounds or decorative shapes. Finely chop the Scallions. Julienne the Yuzu peel into very thin strips.