Suimono (Clear Soup)

1. Prepare Ichiban Dashi: Gently wipe the Kombu with a damp cloth. Place the Kombu and Water in a pot and let it soak for at least 30 minutes, or preferably overnight in the refrigerator.

2. Heat the pot over medium-low heat. Just before the Water comes to a boil, remove the Kombu. Do not boil the Kombu as it can make the dashi bitter.

3. Bring the Water to a gentle boil, then turn off the heat. Add the Katsuobushi to the hot Water. Let it steep for 30 seconds to 1 minute, allowing the Katsuobushi to sink.