UMAMI dashi Bonito and Kombu kelp
This dashi broth is made by combining bonito flakes that have been smoked to maximize their aroma with flavorful Rishiri kelp, with each ingredient bringing out greater umami and the full flavor of the other.
The individual differences unique to natural ingredients are made uniform using our proprietary technology to achieve a stable and deep flavor that you will never get sick of even if you use this dashi broth every day.
“No chemical seasonings or preservatives added”
This product draws on the natural umami flavors of its ingredients that have been brought out by scientific analysis as well as the skills and expertise of professionals developed over the course of many years without relying on the use of any chemical seasonings.
How to use
【Clear basic dashi broth】
Place one dashi broth packet in a pot with 500ml of water and stir the packet with chopsticks about five times. Once the water comes to a boil, simmer over medium heat for 3 minutes before removing the packet.
This dashi broth goes well with miso soup, steamed savory egg custard, udon noodles, soba noodles, and other dishes where the soup is consumed.
【Tear open the dashi broth packet and use】
Tear open the dashi broth packet and add the contents directly to dishes for an amazingly rich flavor.
It can be used as a topping for rice balls, in savory Japanese pancakes, and so on, and as a seasoning for dishes that call for a rich flavor.
Net weight: 80g/2.8oz (10g packet x 8), 300g/10.6oz (10g packet x 30)
Shelf life: 1 year when stored in a cool place
How to store: Store in a cool, dry place, away from light
Ingredients: Dried bonito flakes, Sugar, Salt, Kombu kelp, Yeast extract, Starch hydrolysate (corn, potatoes, sweet potato), Powdered soy sauce (soy sauce [wheat, soybeans, salt], Dextrin [sweet potato, cassava])
Food allergen info: Contains bonito, wheat, and soybean
|Serving size: 1 packet (10 g)
|Total fat: 0g
|Total carbohydrates: 3g
|Product of JAPAN
|Dashi rice balls
|Kakitama egg soup