*Kombu dashi (for 200 ml): Soak 5 g of kombu in 200 ml of water for at least 2 hours. 1. Slice the shiitake and eryngii mushrooms. Separate the maitake and shimeji mushrooms into small clusters with ...

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Japanophiles and noodle hunters, start your engines: the countdown is on for intimate fine-dining, classic cakes, real-deal ...