Japanese cuisine is full of charm due to its preparations which often put ingredients such as seaweed and tuna in the foreground, as happens for example with the well-known dashi broth, which is prepared using kombu seaweed, combining it with kezurikatsuo appropriately grated, to which you must then add the katsuobushi tuna, which has the particularity of being dried, smoked and, finally, is also left to ferment. The color of this Japanese broth is light, and its flavor makes it indispensable for enjoying Japanese recipes such as soups and soups at their best.