UMAMI dashi Awase (Blend)

$7.84 $9.80

This dashi broth is made by combining plant-based ingredients such as kombu and shiitake mushrooms with bonito, tuna, and other seafood, with each ingredient type further bringing out the umami flavor of the other.

This combination of multiple ingredients creates a concentrated umami flavor that adds depth to dishes.

 

“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

To How to use our dashi pack

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 basic dashi broth is recommended for use in simmered dishes, miso soup, steamed savory egg custard, and so on.

 

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.

The contents can also be easily sprinkled on grilled or stir-fried dishes.

 

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 anchovy, Dried round herring, Dried flying fish, Sugar, Salt, Dried bonito, Hydrolyzed starch (corn, potato, sweet potato), Yeast extract, Dried seaweed, Powdered soy sauce (soy sauce [wheat, soybeans, salt], Dextrin [sweet potato, cassava]), Shiitake mushroom, Dried tuna

Food allergen info: Contains anchovy, round herring, flying fish, bonito, tuna, wheat, and soybean

 

 Nutritional Information

Serving size: 1 packet (10 g)
Calories: 30kcal
Total fat: 0g
Cholesterol: 25mg
Sodium: 650mg
Total carbohydrates: 2g
Protein: 5g
Product of JAPAN

 

 

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