Konbu Dashi

Konbu dashi is a broth made from a blend of three types of konbu and donko shiitake mushrooms. It is an excellent choice when you want to enhance umami in a pure form without adding the rich, seafood-based flavors of katsuobushi (bonito flakes) or niboshi (dried small fish). This dashi is also ideal for vegetarians and those who want to highlight the natural taste of ingredients.

By combining glutamic acid from konbu and guanylic acid from dried shiitake mushrooms, the umami effect is amplified 12 times, creating a deep umami without the need for any animal-derived ingredients.

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.