Instructions: Wipe the konbu lightly with a dry cloth. Place in a large pot with 2 quarts cold water. Bring to boil over medium heat. Remove konbu.

Return to a boil. Add the bonito flakes, and remove from heat. Let stand 2 to 3 minutes. Strain through cheesecloth to remove flakes.

This recipe yields 2 quarts.

Comments: Konbu, also called kombu, is a giant kelp found in the cold waters off the coast of northern Japan. Its one of the best known sources of iodine and is also rich in iron. Konbu is often used in salads and in brines to enhance flavor, and strips of it can be added to beans to reduce cooking time.

Katsuobushi, better known as bonito flakes, is dried, smoked, mold-cured bonito. The hard-as-rock fillets are shaved into tiny pieces and are primarily used to make soup stock, but are also used extensively as a flavoring and also as a garnish.

Yield: 2 quarts

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.