Covenient, Aromatic & Flavor Enhancing
Natural Multi-Umami Dashi Packets
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Description
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Details
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How To Use
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Tradition To Table
Highlights
- Conveniently create umami at home
- Made using natural ingredients
- Broad spectrum of umami enriching ingredients
Dashi, a simple broth made by boiling ingredients, helps to create umami by enhancing and harmonizing the flavors of the other ingredients it’s paired with. Dashi is found in many Japanese dishes and is an essential part of Japanese cooking, from home cooked meals to high end restaurants. In many ways, dashi defines the essence of Japanese cuisine. These natural multi-umami dashi packs allow you to conveniently create your own flavorful dashi at home. Unlike typical dashi made from only a combination of konbu (kelp) and katsuobushi (bonito flakes), these dashi packs include a broader spectrum of umami enriching ingredients including katsuobushi, iriko (dried sardines), shiitake mushrooms and moromi (the fermented mixture used in creating such things as sake or soy sauce), which are uniquely combined with ume (Japanese plum) vinegar. The result is one of the most aromatic and deep tasting dashi you’ll find in Japan!.
Size: 5 x 11.5g packets
Storage: After opening, remove air from the package, zip and store in the refrigerator. Once made, the dashi can be stored in the fridge for 2-3 days or for longer in the freezer.
Ingredients: Katsuobushi (bonito flakes, domestic), plum vinegar, yeast extract, fermented seasoning, soy sauce (honjozo) (includes salt, soybeans, wheat, rice, millet), salt, dried sardines, dried shiitake mushrooms, soy sauce mash (includes soybeans, wheat and salt)
DISCLAIMER:
Storage: After opening, remove air from the package, zip and store in the refrigerator. Once made, the dashi can be stored in the fridge for 2-3 days or for longer in the freezer.
Ingredients: Katsuobushi (bonito flakes, domestic), plum vinegar, yeast extract, fermented seasoning, soy sauce (honjozo) (includes salt, soybeans, wheat, rice, millet), salt, dried sardines, dried shiitake mushrooms, soy sauce mash (includes soybeans, wheat and salt)
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.
Suggested Uses: Place 1 bag in 400ml of water and bring to a boil. Boil for 1-2 mins. For a deeper tasting dashi suitable for simmered dishes, soba noodle soup, as a dipping sauce for somen, etc., place 2 bags in 500ml and bring to a boil. Boil for 1-2 mins.
This everyday dashi is flavorful, convenient and versatile and can be used for everything including miso soup, soup, chawanmushi (steamed egg custard), as a dipping sauce for udon/soba, etc. or in any recipe that calls for dashi.
You can also use it to create different sauces by combining the dashi with soy sauce and mirin in various ratios. To make a dipping sauce, mix dashi:soy sauce:mirin in a 4:1:1 ratio. To make a hot noodle soup, use a 12:1:1 ratio. To make a rice bowl (donburi) sauce, use a 5:1:1 ratio. To make nimono (simmered dish), use a 8:1:1 ratio. You can also break open the bag and use the powder directly to season 2-3 servings of stir fry.
Substitutions: Susbtitute for any broth or soup stock.
Recipes: Spinach Shiraae (Spinach Tofu with Dashi) , Meat Covered Dashi Onigiri (Rice balls) , Nibitashi (Fried/Simmered Vegetables)
Substitutions: Susbtitute for any broth or soup stock.
Recipes: Spinach Shiraae (Spinach Tofu with Dashi) , Meat Covered Dashi Onigiri (Rice balls) , Nibitashi (Fried/Simmered Vegetables)
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