Add savory umami to your dishes with dashi, a simple Japanese broth used by home cooks and master chefs alike. The high-quality ingredients in this package allow you to create clean, flavorful dashi and we've also included an in-depth English brochure with brewing tips, recipes, and more.

Ma-Konbu (True Kelp) | Producer: Nagaike Konbu | Prefecture: Osaka | Ingredients: Ma-konbu (“true” natural kelp from Hokkaido) Vegan, Gluten-free, Dairy-free, Soy-free | Size: 70g

The thick, flat leaves of this native ma-konbu (lit. “true kelp”) carry a mild sweetness, refined flavor, and deep aroma that is perfect for dashi, simmered dishes, hot pots, and soups. Rehydrated kelp leftover from making dashi can also be made into rice seasonings and pickles!

Mixed Kombu and Katsuobushi Dashi Packets (Awase Dashi) | Producer: Nagaike Konbu | Prefecture: Osaka | Ingredients: Ma-konbu (“true” natural kelp from Hokkaido), katsuobushi (dried bonito) Gluten-free, Dairy-free, Soy-free | Size: 10 packages (each makes 600ml of dashi)

Easily make restaurant-quality dashi at home with these convenient awase dashi packs. Made with aged natural ma-konbu from Souther Hokkaido and carefully caught katsuobushi, the resulting dashi is pure, sweet, and mellow.

Katsuobushi (Dried Skipjack Tuna / Bonito Flakes) | Producer: Katsuo Kobo | Prefecture: Shizuoka | Ingredients: Katsuobushi (from Makurazaki City, Kagoshima Prefecture) Gluten-free, Dairy-free, Soy-free | Size: 40g

Highly sought after by chefs throughout Japan, this katsuobushi offers a uniquely smoky, savory, and umami-filled taste that elevates any dish. It can create a flavorful dashi broth, be sprinkled atop dishes as a garnish, or even serve as a standalone ingredient.

Dried Shiitake Mushrooms (Koshin) | Producer: Matsuoka Shiitake | Prefecture: Oita | Ingredients: Shiitake mushrooms (produced in Oita prefecture) Vegan, Gluten-free, Dairy-free, Soy-free | Size: 30g

Grown using 100-year-old methods, these prized shiitake mushrooms are naturally grown in the mountains of Oita Prefecture. The distinctly earthy, sweet flavor of the mushrooms is concentrated by the drying process, making them perfect for use in vegan-friendly dashi, soups, stir-fries, and more.

Mentsuyu (Noodle Broth & Sauce) | Producer: Shokaku | Prefecture: Hyogo | Ingredients: Mirin, sake, soy sauce, tamari soy sauce (including soybeans and wheat), millet sugar, dried bonito, dried mackerel, kelp, alcohol Dairy-free | Size: 150ml

Mentsuyu (lit. “noodle broth”) is a versatile seasoning found in numerous Japanese dishes. Made from a collection of some of Japan’s most iconic ingredients like soy sauce, bonito, and kelp, it has a rich umami taste and is a convenient way to increase the depth of flavor in dishes.