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I’m really enjoying reading your blog. Before I started this cookbook project, I did not know how wonderful dashi is; everytime I make it I tell my husband to come and smell the amazing smokey/sea scented stuff. For practical purposes (work schedule), it really does freeze quite well. It’s especially handy to freeze in cubes for when you only need a small amount for a sauce or dressing. Also, don’t toss out your kombo and katsouobushi when you make your ichiban dashi; you can make nibon dashi which is not quite so clear but is good for making everyday miso or for braising with.
http://1tess.wordpress.com/essentials/essential-recipes/dashi/
Hi Tess, thanks for the tips, especially on freezing in cubes. Good idea! I’ll try it next time I make a batch.