Our Vegetable Dashi is made using vegetables carefully grown by Japanese farmers which create tender umami, mild flavor, and notes of garlic and celery. You can easily use it as it is for soups, mix it with pasta sauce, or use it for various Japanese and Western dishes.
Recommended Miso: Jindai Jiman, Ten-grain
|Vegetable Dashi (10bags)
|Onion, Carrot, Cabbage, Tomato, Garlic, Donko Shiitake Mushrooms, Celery
|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.