This is a part of the private collections of cooking videos for the staff training at Nihonryori Ryugin in Roppongi, Tokyo.
http://www.nihonryori-ryugin.com/

On February 25th, 2013, the first Asia's 50 Best Restaurants Award 2013 by S. Pellegrino & Aqua Panna was held in Singapore. Along with the award ceremony, two days of workshops by some of the best chefs in Asia were opened to the public. We disclose the seminar of Ryugin's Chef Yamamoto that he presented with videos at his workshop.
On that day, Chef Yamamoto was requested by the workshop committee to talk on the theme of Japanese "Dashi" and "Umami", so he declared "What is a true Dashi?" by explaining the process with original videos of Ryugin.
When Japanese Cuisine is discussed, most of the time, Dashi is the very first thing to be on the topic. Chef Yamamoto explained that the Dashi is like a living thing that the water got instantaneously breathed new life by the "Flavor" of Katsuobushi, dried bonito shavings, and the "Umami" of Kombu kelp. Chef Yamamoto passionately talked about his philosophy of fresh dashi to the participants from all over the world, on the stage in Singapore. We can't show you the whole presentation, but we disclose the Ryugin's process of fresh dashi to serve every guest within two minutes after shaving Katsuobushi.