[Translation from Japanese to English ] It is rare to see nowadays in a household to use the authentic method to make...

Additional info

一般の消費者にわかりやすいように、意訳＆シンプルにお願いします！

Original text

最近は家庭でもあまり見なくなった鰹節を削るところから行う、本格出汁引き。ただ単に出汁を取るのではなく、その歴史的意味合いや「旨み」の化学的な検証を行い、「出汁引き」の奥深い価値を再発見します。

内容：
✔ 昆布出汁の引き方とティスティング
✔ 鰹出汁の引き方ティスティング
✔ なぜ昆布出汁と鰹出汁を合わせるのか？旨みの変化は？
✔ 「出汁」を味わう（季節の一品料理とともに）

Translation / English

It is rare to see nowadays in a household to use the authentic method to make stock beginning from shaving dried bonito(Katsuo-bushi). We, not only make stock, but carry out scientific verification of historical meaning and the "taste" and re-discover the deep value of make broth of dried bonito.

What you do:
- Learn how to make broth from konbu(dridd kelp) and taste
- Learn how to make broth from dried bonito and taste
- Learn the reason why you mix broth from konbu and katsuobushi.
-Taste the "broth" with seasonal a la carte dishes

Translation / English

We will start from shaving Katsuobushi this process has recently hardy seen at home which is real broth extract. Not only to extract the broth, to test the historical meaning and chemical"Umami", we will rediscover the deep value of broth extracting "Dashijiru biki".

Contents
✔How to extract Kombu broth, and tasting it
✔How to extract Katsuo broth, and tassting it
✔The reason of why Konbu and Ktsuo broth used two together. The change of the Umami by using the two together.
✔To taste the extract "Dashijiru". (with season's one dish)

Translation / English

Full-fledged "Dashi-hiki" - to start to sharp Katsuo-bushi that hasn't been much in evidence recently at home.
It doesn't mean to only make Dashi, we will verify it's historic implication and "Umami" scientifically, it will be rediscovered the profound value of "Dashi-hiki".

Contents:
* To make "Konbu-dashi" and Tasting
* To make "Katsuo-dashi" and Tasting
* Why should we combine "Konbu-dashi" and "Katsuo-dashi"? It could change taste?
* To taste "Dashi" (with a one-course dinner in seasons)