Today for lunch I decided to make miso soup. I got out the kombu and brought it to the boil, turned the flame down low and dumped in some bonito flakes, strained the dashi, cut up the kombu and put it back in, put in some frozen peas to simmer, and then added some whole wheat noodles (really spaghetti but we’ll pretend they were soba) and a dash of soy sauce. Yum, right?
Notice anything missing?
My brain is definitely on hold until Anthropapa gets back.
PS: How did Japanese people store bonito before Ziploc bags were invented, without their houses reeking of fish? Did they just not mind the reek?