Ikeda wanted to pin down an ineffable taste he identified in dashi, a soup stock made from tuna and seaweed.
A traditional chanko nabe usually contains a dashi or chicken broth soup base with sake or mirin to add flavor. Vegetables and meat are then cooked in the soup.
An essential part of the soup is the stock known as “dashi, ” which is classically made from katsuobushi (dried, cured skipjack tuna) and the kelp known as kombu.
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