This simple device could change your Japanese cooking routine forever.
Dashi, or soup stock, is indispensable for cooking a large number of Japanese dishes. The stock is usually made by near-boiling kombu (kelp) and katsuobushi (bonito flakes) and then straining the resultant liquid, though it can also be made using sardines or shiitake mushrooms instead.
While not exactly difficult to make, the process of preparing it over the stove and then straining it definitely becomes tedious when you have to do it day after day. Using dissolvable bonito powder makes it a little easier, but we were intrigued