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I just got back from
I just got back from spending the summer in Japan and this site is making me very hungry!! Another quick question about making vegetarian dashi (i eat fish in japan since it’s almost impossible not to, but not in the US). If I am making a shiitake-based dashi, should I still add the kombu?? Or is it better with just the shiitake alone? Thanks for any info - I am anxious to try making the kitsune udon!