The ingredients for this umami-rich kombu dashi are carefully selected, all sourced from domestic producers.

The base of this stock is Hidaka kombu, harvested from the pristine seas of Hokkaido. It’s expertly blended with domestically produced mackerel bonito flakes, sardine dried fish, sode katsuobushi (bonito flakes), smoked katsuobushi, and grilled flying fish flakes (yaki ago), creating the perfect balance of flavors. The Hidaka kombu is chosen for its particularly rich, concentrated umami, and by adding these different umami sources, the depth and complexity of the kombu’s flavor are brought out even more.

Once you learn how to make this basic dashi, dishes like udon, soba, and chawanmushi (steamed egg custard) will be elevated with a fuller, richer flavor that’s sure to impress.

Directions:

Add one packet of this product to 400cc (2 cups) of water, and bring it to a boil.

Once boiling, reduce the heat to medium and simmer for 3-5 minutes, then remove the dashi pack.

Note: You can adjust the water amount and simmering time according to your taste and the dish you're preparing.

Size: 120 g (15 packs, 8 grams per pack)

Ingredients: Kelp, dried mackerel, dried sardines, dried bonito flakes, dried flying fish, dextrin, salt, sugar, yeast extract, powdered soy sauce, modified starch