A fine-mesh strainer with a 0.5–1 mm mesh produces clear broths, smooth miso soups, and lump-free sauces. In Japanese cooking it is used to pass katsuobushi-infused dashi, removing all flakes for a clear stock.
Pho clarification
Strain fresh pho stock through a fine-mesh strainer twice: once to remove bones and large solids, once through a cloth-lined strainer to clarify. The second pass removes fine bone particles and fat globules, producing the translucent pale broth of northern-style pho.
Pressing miso
For smooth miso soup: dissolve the miso portion in a ladle of warm dashi by pressing it through the fine-mesh strainer directly into the pot. This produces a smooth soup without undissolved miso lumps.