Ikeda wanted to pin down an ineffable taste he identified in dashi, a soup stock made from tuna and seaweed.
An essential part of the soup is the stock known as “dashi, ” which is classically made from katsuobushi (dried, cured skipjack tuna) and the kelp known as kombu.
A traditional chanko nabe usually contains a dashi or chicken broth soup base with sake or mirin to add flavor. Vegetables and meat are then cooked in the soup.
