Dried tuna-based dashi cherished by high-class Japanese restaurants is s a rare dashi that is not widely distributed and is not easily found. Compared to bonito-based dashi, our Kyoto dashi has a subtle sweetness and a strong umami taste, which is useful when you want to add umami flavor and sophistication to your dishes. The combination of dried tuna and Rishiri kelp mainly used in eastern Japan elevates the original flavor of ingredients used in your dishes.
Recommended Miso: Aijiro, Daigin Premium Ten-grain, Hatcho
|Kyoto Dashi (30bags)
|Dried Tuna, Rishiri Kelp, and Donko Shiitake Mushrooms
|Product Place of Origin
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.