This is how we get the Ichibandashi at Shiratsugu
Ichibandashi is used in many of the dishes that we will introduce.


Water – 1liter
Kelp – 20grams
Dried bonito shavings – 20grams

1. Boil water and kelp under low heat for 1hour
2. After one hour, remove kelp and raise to high heat
3. When the broth comes to a boil, add dried bonito shavings
4. As soon as the dried bonito shavings have steeped, turn off heat and strain

For step one, 70℃ is a suggested temperature – about where the water is not boiling, but white steam arises from the broth.

For step three, 90℃ is suggested – about where small bubbles form and boil at the side of the pot.