Dashi packs crafted in partnership with the highly esteemed chef, Kyle Connaughton, of the renowned three-Michelin-starred restaurant, SingleThread, in Sonoma, California.
Leveraging his extensive experience working in Japan for several years and his enduring passion for Japanese cuisine, Chef Connaughton has masterminded two dashi blends using our premium ingredients.
This Shojin Dashi is a vegetable-based Japanese "Shojin" dashi blend, thoughtfully composed of Rishiri Kelp, Donko Shiitake, Tomato, Cabbage, and Carrot.
The second is Sweet Shellfish Dashi, features a delectable combination of Black Sea Perch, Sweet Kelp, Scallop, Cabbage, and Onion.
|Product Name||Sweet Shelfish Dashi (15bags)|
|Ingredient Name||Rishiri Kelp, Donko Shiitake, Tomato, Cabbage, Carrot|
|Volume content||3.17 oz|
|Product Place of Origin||Japan|
|Best-before Date||180 days from the manufacture date|
|Storage Method||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.