Awashi-dashi is a combination of katsuo-dashi and konbu-dashi, that is, kombu kelp along with dried and smoked razor-thin bonito flakes, a dried and smoked and aged skipjack tuna that resembles petrified wood, shaved on a device similar to a wood plane.
Kombu here.
And kombu here.
Bonito flakes here.
These items come in premium versions to various degrees of exclusivity.
It's basically seafood tea. The elements are not boiled, rather they're steeped. Experts steep the kombu overnight, but that is not necessary.
Flavored with premium soy sauce, this dashi is actually sweet. All the other ingredients reheat or cook in minutes.
This is one of the best soups that I've ever made. I could earn my Japanese cook cred on this soup alone.
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