There are various stages in the process at which one can make the decision to go instant: there is dashi in a jar, which is simply added to boiling water and no straining of bonito flakes is necessary, or you can buy bonito flakes to use with regular konbu, or you can buy instant konbu to use with store-bought bonito flakes.
soup stock made if dried bonito (a member of the mackerel family), called katsuo in Japanese, and konbu, a kind of giant kelp . It is said that the flavor and quality of the dashi that season a dish determine its ultimate success or failure. Some Japanese restaurants make dashi using only bonito flakes, but traditional recipes also use konbu.
giant white radish. It is thought to aid digestion, especially of oily foods, which is why deep-fried foods are always accompanied by some shredded daikon.
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