Dashi, a type of soup stock/broth made by boiling ingredients to draw out their flavors, is an essential ingredient in Japanese cuisine and is used to enhance umami in dishes. It serves as the base for many Japanese soups, stews, and sauces and is considered one of the building blocks of Japanese cooking.
This convenient and easy to use dashi powder includes all three umami enhancing amino acids in a perfect balance of katsuobushi (both “honkarebushi', smoked and fermented skipjack tuna, from Kagoshima and “arabushi”, the smoked precursor, from Yaizu), high-quality ma-konbu (“true” konbu) from Hokkaido, and earthy shiitake mushrooms. TAC21 was established in 1970 as a natural food store and is now located in Zushi City, Kanagawa Prefecture. They create products for those who are concerned about their health, who pursue delicious food, and who care about the global environment, all while using locally harvested ingredients which supports regional development and revitalization.
Suggested uses: This dashi powder is easy to use, completely water soluble and doesn’t contain any added salt. It can be used for a wide variety of dishes including miso soup, western soup base (pumpkin, potato, tomato, etc.), stews, hot pot dishes, chawan mushi (egg custard), oden, cooked rice, sushi, and vinegared dishes. Can also be added to other dashi for extra umami. Can also be sprinkled into stir fries, omelets, gratin, macaroni & cheese, or bread, or used as a substitute for consomme. Mix 1 level tsp (~2.5g) with 300ml of water to make two servings of soup/miso soup, or mix 2 level tsp (~5g) with 500ml water and a dash of soy sauce to make two servings of noodle soup.Try it in theDashimaki Tamago with Nori Tsukudani and the Nori Doria recipes provided.
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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