Preparing materials: soybeans, water, blender, rolling pin.

1: Soak the prepared soybeans overnight.

2. Put the soaked soybeans in a blender and break them up.

3, the blended soybean puree with a rolling pin to mix evenly sticky.

4. Take out a ball and knead it into a rectangular brick shape.

5: Let it dry naturally (or blow-dry it in the oven, or air-dry it in an electronic air dryer.)

6. When they're dry enough after a few days, tie them up and hang them.

7. After the baptism of time the dashi. Lighter than before and hard as a brick.

8. The dashi ferment slowly. Take as much as you can eat. No need to refrigerate for freshness.