Thanks to the help of our centrifuge we were able to extract an incredible pea water from a puree of English peas. Truthfully, we could have just juiced a bunch of peas and ended up with an incredible "pea water" but using the centrifuge to separate ingredients into different components allowed us to see the individual and interchangeable potential of the parts.
To make our dashi we used a cold infusion. We vacuum sealed smoked kombu and bonito shavings with the pea water and refrigerated them for an hour. Then we cut the bag open and were delighted to taste the most complex and flavorful dashi we have ever prepared. Looking at the world of dashi and other flavored waters we have a few more immediate ideas to work with, and these are just scratching the surface: coconut water, maple syrup, white asparagus, honeydew melon.
