[A soft nod.]

I did. I still do, when she's not too busy.

[Aaaand time to cover it up!]

Ah, here we go! So we take the kombu out just before the water begins to boil, and then it's time to add the katsuobushi.

[As she talks, Kotori takes out the envelope and pours out lots of pieces of dried skipjack meat, shaved so thinly that they're curled and floating like feathers or cinders flying off a campfire.]