We use a generous amount of true kelp (kombu) imported from Rishiri Island in Hokkaido and simmer it over low heat for over five hours to create our dashi broth. This is a luxurious method that has been passed down to Japanese restaurants in Osaka since the time when goods were transported by Kitamaebune (northern-bound ships) to "the kitchen of the nation."
For ichibandashi, we add freshly shaved bonito flakes in the morning and create a clear and sweet broth. For nimono (simmered dishes), we prepare a broth that brings out the best flavors of the ingredients, such as chicken and dried shiitake mushrooms.