This concoction makes a restorative and nourishing savoury broth. Not a true dashi (which is made solely of kombu (seaweed) and katsuobushi (smoked and fermented skipjack) my version contains freeze dried angasi oyster, katsuobushi (from my friend and 4th gen artisan Yusukesan in Kagoshima, Japan), local dried shiitake, bull kelp + (invasive) wakame. 100% natural, delicious, saline and full of umami, vitalising minerals and Omega 3’s. One teaspoon (4 grams) makes 120ml broth. Perfect for hiking, warming up or as a night cap.
