Even making a single broth requires a lot of time and effort. Hidaka kelp, Japanese shiitake mushrooms, shoyu, and mirin are used in distilled water at temperatures below 15 degrees Celsius for 70 hours to slowly make the broth.
Even making a single broth requires a lot of time and effort. Hidaka kelp, Japanese shiitake mushrooms, shoyu, and mirin are used in distilled water at temperatures below 15 degrees Celsius for 70 hours to slowly make the broth.