Documentary follows Tokyo chef Shinobu Namae's quest to visit the source of two ingredients that make up dashi: kombu (seaweed) and katsuobushi (cured bonito).
Price: $25
Documentary follows Tokyo chef Shinobu Namae's quest to visit the source of two ingredients that make up dashi: kombu (seaweed) and katsuobushi (cured bonito).
Price: $25
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