Make your dish full of umami with our most favored Premium Dashi. The use of Inshore bonito and dried Tuna, rather than regular bonito, elevates this dashi even richer. Adding Rausu kelp, which is popular with professional chefs and also known as the king of kelp, gives you an elegant impression with deep flavor. The flavor of Yaki-ago's char, which is characterized by a clean taste and a hint of sweetness, is concentrated by grilling, and the char-grilled Yaki-ago adds a unique savory aroma into Premium Dashi, and brings out the umami of Inshore bonito and Tuna.
Recommended Miso: Daigin Premium, Jindai Jiman, Kogane, Mori no Jukuo, Mugi Nan-yo, Sakurajima
|Premium Dashi (30bags)
|Dried Inshore Bonito, Dried Tuna, Grilled and Dried Flying Fish(Removed the head and intestines), Dried Anchovies(Remove the head and intestines), Rausu Kelp, and Donko 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.