Shodoshima Somen with Classic Tsuyu

1. Prepare the dashi stock: Place the Kombu in the Water for dashi in a pot and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the water comes to a boil, remove the Kombu. Bring the water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare the tsuyu (dipping sauce): In a small saucepan, combine the Usukuchi soy sauce, Mirin, Sake, and Granulated sugar with 200g of the prepared dashi stock. Bring the mixture to a gentle simmer over medium heat, stirring until the Granulated sugar is fully dissolved. Remove from heat and let the tsuyu cool completely, then chill it in the refrigerator.

3. Prepare the toppings: Finely slice the Scallion into thin rounds. Grate the Fresh ginger. Cut the Nori seaweed into thin strips (kizami nori).