- Wipe any dirt off the kombu with a paper towel.
- Make sure not to rub off the white powdery deposits.
- Soak the kombu in water for 30 minutes until it turns soft.
- Remove the kombu from the water.
- Slice several slits lengthwise into the leaf.
- Boil the kombu.
- Remove the kombu the moment the water starts to boil, to stop the stock from turning bitter.
- Stir the bonito flakes into the kombu-flavored water and bring the water back to a boil.
- Remove the pan from the heat.
- Let the water cool.
- Strain the dashi through a coffee filter or cheesecloth lined strainer after the bonito flakes have settled to the bottom.
Daki's unusual flavor was identified as the fifth flavor - umami.