Collection All
Okume Dashi
Miso
Go with Miso Soup
Rice
Go with rice
Noodles
Spice & Seasoning
Dressing
Japanese Sweets & Snacks
Tea,Sake & Beverages
Dashi Tools
New
Our Top Sellers
Gifts
Others
Collection All
Okume Dashi
Miso
Go with Miso Soup
Rice
Go with rice
Noodles
Spice & Seasoning
Dressing
Japanese Sweets & Snacks
Tea,Sake & Beverages
Dashi Tools
New
Our Top Sellers
Gifts
Others
Dried Vegetable Mix from Kochi
Dried Vegetable Mix from Kochi
A colorful blend of dried vegetables from Kochi, ready to brighten miso soup
Free shipping on US orders over $120
Ships within 1 business day from Brooklyn, NY
Easy crunchy texture in just one minute! Uses 100% vegetables from Kochi, and you can enjoy the taste of the ingredients as it is with low temperature drying.
Ingredients
All natural ingredients.
All sourced from Japan.
Cabbage
Onion
Japanese mustard spinach
Carrot
Enoki mushroom
Product Details
Net Weight
1.06oz
Origin
Sourced in Japan
Best Before
180 days from the date of manufacture (printed on the back of the package)
Storage
Store in a cool, dry place away from direct sunlight
When to Use
Best enjoyed in miso soup, but also a natural complement to rice bowls, onigiri, and warm noodle broths.
Find inspiration on our recipe page.
Our Standards
Founded in 1871 in the Tokyo Wholesale Market, Okume is one of the longest-established seafood specialists in Tsukiji. We are committed to traditional, additive-free practices and carefully chosen methods that honor seasonal fish at their peak. For generations, we’ve supplied Michelin-starred chefs and culinary professionals seeking depth, clarity, and true umami.
100% Natural Ingredients
Harvested in Japan
Additive-Free
Add to Your Miso Soup
Place 2 dashi bags in a saucepan and fill with 2 cups of cold water. Bring to a boil, then simmer at medium heat for 7 minutes to extract the flavor.
1
Turn off the heat, remove the dashi bags, and dissolve the miso into the dashi using a miso strainer.
If you wish to add tofu or vegetables, add them in this step.
2
Soak aosa separately in water. After rinsing, drain the water.
3
Warm up the miso soup and add aosa. Be careful not to boil the miso soup after you dissolve the miso. Boiling miso soups reduces the aroma, flavor, and taste of miso.
4
Recipe Inspirations
A few thoughtful ideas for everyday dishes
A Little Tokyo With Modern Sensibilities Starts to Emerge in Brooklyn
A Tokyo dashi shop from 1871 has opened in Brooklyn
The Key to Perfect Miso Soups is Homemade Dashi Broth
Frequently Asked Questions
What vegetables are included in this mix?
The mix contains cabbage, carrot, onion, enoki mushroom, and Japanese mustard spinach grown in Kochi.
How do I prepare the dried vegetables?
Simply add them directly to miso soup or soak briefly in water before use. They rehydrate quickly and add flavor and texture.
Does it contain any additives or preservatives?
No. The mix is made only with vegetables, dried naturally without additives or chemicals.
Where are the vegetables from?
All vegetables in the mix are grown in Kochi, Japan, known for its clean air and fertile land.
What is the best way to store it?
Keep in a cool, dry place away from direct sunlight.
A Few More Discoveries for Your Table
Shop By Collection
Dashi
Miso
For Miso Soup
Noodles
