Put 1 KOMBU in 1000cc of water, take it out when it boils,
and simmer 40g of SABABUSHI for 3 minutes.
50g enoki,hiratake, mushrooms
1 garalic
2 slice ginger
1 chili pepper
50cc shirodashi
50cc mirin
5cc sake
40g miso
150g oyster
100g Japanese parsley : seri
50g~ glilled long leek