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Standard Dashi (30bags)

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Regular price $38.00
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Standard Dashi is our representation of Japanese classic dashi using Katsuo bushi, Niboshi, and Shiitake mushrooms. The well-balanced combination of Inosinic acid, glutamic acid, and guanylic acid creates a synergy effect to elevate its umami flavor. Our Standard Dashi goes well with a variety of dishes such as miso soup, udon noodles, and nabe (hot pot).

Recommended Miso: Jindai Jiman, Kunimisu

Product Name Standard Dashi (30bags)
Ingredient Name Dried Bonito, Boiled and Dried Anchovies(Removed the head and intestines), Grilled and Dried Flying Fish(Removed the head and intestines), Sweet Kelp, and Koshin Shiitake Mushrooms
Volume content 6.35 oz
Product Place of Origin Japan
Best-before Date 180 days from the manufacture date
Storage Method Store in a cool, dry place away from direct sunlight.


How to make the best dashi

  1. Put a dashi bag in a saucepan and fill it with water.
  2. Bring the water to a boil. Then keep boiling on medium heat for 4 to 5 minutes to extract the dashi. Turn off the heat and remove the dashi bag. 

The best ratio for flavorful dashi

-Standard Dashi

1 dashi bag for 300ml of water

-Rich Dashi

2 dashi bags for 500ml of water

Our dashi is made using all-natural ingredients. To adjust the flavor, simply add salt. After extracting the dashi, open the bag and roast the ingredients in a pan with soy sauce, sugar, mirin, and sake to make a furikake seasoning to sprinkle over rice or mix into rice balls.