When it reaches a simmer, toss the kombu and add a cup or two
of katsuobushi (a.k.a. bonito flakes a.k.a. dried, fermented, and smoked skipjack tuna).
Not exact matches
Harvard's Dutton Lab has already partnered with David Chang's world - famous Momofuku test kitchen to study the fermentation
of foods like miso, koju and
katsuobushi.
Umeboshi (salty pickled plums) with
katsuobushi (bonito fish flakes) is a really traditional filling, but you can also use almost anything: teriyaki or soboro chicken, cooked and flaked salmon, or all sorts
of maze gohan (mixed rice).