Standard Dashi is our representation of Japanese classic dashi using Katsuo bushi, Niboshi, and Shiitake mushrooms. The well-balanced combination of Inosinic acid, glutamic acid, and guanylic acid creates a synergy effect to elevate its umami flavor. Our Standard Dashi goes well with a variety of dishes such as miso soup, udon noodles, and nabe (hot pot).
Recommended Miso: Jindai Jiman, Kunimisu
|Standard Dashi (15bags)
|Dried Bonito, Boiled and Dried Anchovies(Removed the head and intestines), Grilled and Dried Flying Fish(Removed the head and intestines), Sweet Kelp, and Koshin 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.