汤的一个十分重要组成部分，是被称为“鱼汤”的原料，这是一种经典做法，由日本木鱼（katsuobushi）（干燥，固化后的鲣鱼）及被称作海带的海藻灰做成。
An essential part of the soup is the stock known as “dashi, ” which is classically made from katsuobushi (dried, cured skipjack tuna) and the kelp known as kombu.
池田想要确认他在喝鱼汤时体会到的一种无法形容的味道，这个鱼汤是用吞拿鱼和海藻熬成的高汤。
Ikeda wanted to pin down an ineffable taste he identified in dashi, a soup stock made from tuna and seaweed.
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