The combination of three bushi (Dried Bonito, Dried Mackerel, and Dried Soda Bonito) creates a thick flavor and the unique umami and aroma of fish broth. The source of the deep richness and thick aroma comes from Soda bonito which has more blood, the reddish-black part of the meat, along the middle bone of the fish. A strong oily astringent taste is created by Mackerel. The sweetness of dried bonito balances the flavor of three. Tokyo Dashi is a perfect match for soba, udon, and various warm soups. It even gets along with the strong miso.
Recommended Miso: Junten, Jindai Jiman, Kogane, Kurao, Country-style Jindai, Hatcho
|Tokyo Dashi (30bags)
|Dried Bonito, Dried Mackerel, Dried Soda Bonito, Boiled and Dried Anchovies (Removed the head and intestines), Hidaka Kelp, and Koshin Shiitake Mushrooms
|Product Place of Origin
|180 days from the manufacture date
|Store in a cool, dry place away from direct sunlight.
How to make the best dashi
- Put a dashi bag in a saucepan and fill it with water.
- 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
1 dashi bag for 300ml of water
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.