Dashi confusion. I've been loving Japanese Cooking: A Simple Art, by Shizuo Tsuji.
But here's the problem. He recommends 40g of kombu in about 2L (~8 cups) of water, as well as the rough fistful of bonito flakes. 40g!!!! I have a packet of kombu from whole foods that is 56g for the whole bag! 40g would be, like, several feet of kombu if it were soaked and rolled out.
On the other hand, both Angelica's kitchen, and the amazing, Just Hungry blog (which is pretty much japanese home cooking, as the author's mother did it) says a single 4in. piece of kombu will suffice.
How much kombu for "primary" dashi?