DASHI: “Umami” Care Package



Dashi (だし, 出汁) in many ways defines Japanese cuisine with the subtle elegance of its simple ingredients. 

In its basic form, dashi is a broth made by extracting flavors from ingredients by boiling them. Yet the beauty of this simplicity is its ability to enhance and harmonize the flavors of the other ingredients it’s paired with, creating a dish that is more than the sum of its parts.

Used daily by most Japanese home cooks and master chefs alike, this unassuming broth adds umami, the taste best described as “deliciousness”, to many aspects of Japanese cuisine.

This Dashi: "Umami" Care Package includes traditional Japanese ingredients to make your own dashi at home, as well as a in-depth English guideto dashi, its relationship to umami and "deliciousness", recipes, storage tips and more. We hope this Care Package will help you to experiment with your own taste preferences as you learn to reset your palette and trust your natural instincts when cooking.

Prefecture: Osaka
Producer: Nagaike Konbu
Ingredients: Ma-konbu ('true' natural kelp from Hokkaido)

90% of Japan’skonbu (thick edible kelp) is harvested in the mineral rich waters of Hokkaido.Tough and difficult to digest on its own, konbu must be cooked for a long time, which draws out its high level of umami.

Nagaike Konbu usesma-konbu (lit. “true kelp”) given its high quality, refined flavor and deep aroma. The resulting dashi is clean and clearand is a great choice for vegetarians and vegans. 

Producer: Katsuo Kobo
Ingredients: Katsuobushi (dried skipjack tuna from Makurazaki City, Kagoshima Prefecture)
Size: 40g

Katsuo Kobo takes the extra long months and effort to ferment their katsuobushi intohonkarebushi('true' katsuobushi), using a traditional process that has been fading overtime. Reminiscent of the olden days when katsuobushi was shaved at home, the result is a flavor that is deep and aromatic, and is sought after by chefs throughout Japan

Matsuoka Shiitake
Ingredients: Shiitake mushrooms (produced in Oita prefecture)

Shiitake mushrooms are the base for this earthy, savory dashi that is made from rehydrating dried shiitake mushrooms (which can then be used for cooking). 

Matsuoka Shiitake grows their prized shiitake for two years on kunugi(Japanese sawtooth oak trees) and then dries them for 24 hours to concentrate the umami flavors and rich aroma.

Producer: Nagaike Konbu
Ingredients: Ma-konbu ('true' natural kelp), katsuobushi (dried bonito)
Size: 10 packages (each makes 600ml of dashi)

Awase dashi, a combination of ma-konbu ('true' konbu) and katsuobushi (dried bonito), is the most commonly used dashi in Japan. These convenient to use packs include high-quality, natural ma-konbu and katsuobushi caught using a traditional fishing method to create a pure, sweet and mellow dashi.

Ingredients:Mirin, sake, soy sauce, tamari soy sauce (including soybeans and wheat), millet sugar, dried bonito, dried mackerel, kelp, alcohol

Mentsuyu (lit. “noodle broth”) is a commonly used seasoning found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. Made from a collection of some of Japan’s most iconic ingredients, it's a convenient way to increase the depth of flavor in dishes.

***Please see our Shipping Update for details on which countries we are currently able to ship this product to***

DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

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