Sumashi

Sumashi refers to any clear soup. You can make it by following a very detailed recipe, or you can do it the way I do.

Make a light broth by soaking a piece of konbu and a handful of katsuobushi (shaved dried bonito) in some boiling water for about 5 minutes. (Turn the heat off when you put in the konbu and katsuobushi.) Strain out the konbu and katsuobushi. Throw out the katsuobushi, cut the konbu into 1 cm. squares, and return them to the broth. Then add a few pieces of whatever and serve. For a real home-style feeling, add a lot of pieces. Depending on the konbu and your preferences, you might want to add a little salt or soy sauce. I don't, but most people like their food saltier than I do.