'Katsuo-Dashi, Kin no Kiwami soup base' is a harmonized blend of five flavors - Dried Bonito, Kelp, Shiitake Mushroom, Mackerel, and Dried Herring. In a convenient form, these dashi packs have become very popular even among professional chefs since it allows them to make quality dashi with minimal effort. While stocks in many other cultures take a long time to make, dashi, a key component of Japanese cuisine, can be prepared in a shorter amount of time. Yet dashi is concentrated with umami because it takes a long time to make the ingredients themselves (especially the dried and smoked bonito). Dashi wealth of umami can add a greater depth of flavor in meat dishes without adding any trace of fish aroma, due to the smoking technique used for the bonito. Dashi adds a deeper and more complex flavor for any dish in any cuisine. HOW TO USE: To make dashi, fill a pot with 20oz (1800ml) of water, add one pack. Bring it to boil for 1-2 minutes, remove from heat, and take the dashi pack out. -Osuimono, Oden, and Yosenabe - 1 bag x 20oz (600ml) -Nimono - 1 bag x 10oz (300ml) x soy sauce -Miso Soup - 1 bag x 23.5oz (700ml) x miso paste Also, you can use it for Udon and Soba noodle soup, Tempura dipping sauce, and stir-fried rice.
Japanese premium dashi producer for high-end restaurantsSee all ingredients
PREMIUM DASHI INFUSIONS SACHETS MADE FROM DRIED, BONITO, KOMBU, SHIITAKE MUSHROOM, MACKEREL, AND DRIED HERRING.