Nagashi Somen

Prepare dashi stock: Gently wipe the Kombu with a damp cloth. Place the Kombu and 1000g Water in a pot. Heat over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat. Add the Katsuobushi and let it sink to the bottom for about 30 seconds. Strain the dashi stock through a fine-mesh sieve lined with a paper towel or cheesecloth. Set aside 400g of the dashi stock for the tsuyu.

Make tsuyu (dipping sauce): In a saucepan, combine 400g of the prepared dashi stock, Koikuchi soy sauce, Mirin, and Sugar. Bring to a gentle simmer over medium heat, stirring until the Sugar dissolves. Remove from heat and let the tsuyu cool completely. For best results, chill the tsuyu in the refrigerator.

Prepare garnishes: Finely slice the Scallion. Peel and grate the Fresh ginger. Thinly slice the Myoga. Shred the Nori seaweed into thin strips.