[Essential Stock Base in Japanese Cuisine – Dashi] Dashi is the cornerstone of Japanese cooking and is used daily in miso soup, ramen, soba, katsudon, gyudon and more. This basic stock gives dishes a rich umami and depth of flavour. It has a long shelf life of about one year, making it convenient for everyday cooking.
[Umami Stock Made Easy – Ready in 3 Minutes] Simply add 1 tbsp (10g) of dashi powder into 500ml of water, bring it to the boil, and leave it for 3 minutes. For a stronger flavour, you can use the powder directly as a seasoning.
[Highly versatile] Perfect not just for noodles and miso soup, but also for simmered dishes, pasta sauces, rice balls, and salad dressings.
[3 Types of Natural Ingredients] Made with carefully selected ingredients such as bonito flakes, kelp and shiitake mushrooms. No chemical seasonings such as MSG are used, resulting in a complex and deep umami. Ingredients: bonito flakes, kelp, powdered soya sauce, shiitake mushrooms, salt, sugar, yeast extract, dextrin, starch. Allergens: wheat, soya, fish (bonito). No chemically synthesised seasonings or MSG are used.
[Bonito from Yaizu, Shizuoka Prefecture] Yaizu City in Shizuoka Prefecture, Japan, developed as a centre for offshore fishing during the Edo period. Today, it boasts an annual haul of about 150,000 tonnes of bonito. Thanks to its abundant resources and advanced production techniques, it has grown into Japan’s leading production area for high-quality bonito flakes.
