The restaurant just makes
the highly seasoned broth, slices the ingredients, plates them artistically, and brings them to the table.
This
highly nutritious certified organic sea vegetable can be used in soups, bone
broths, chowders, fish dishes, salads, when baking or steaming vegetables, miso soups and added to other
seasonings such as salt and pepper grinders, to add valuable and important extra nutrition and flavour.
Most commercial meat
broths begin with a
highly concentrated stock, made by a company such as Ariake, that's diluted with water and then mixed with
seasonings to each brand's specifications.