In its basic form, dashi is a broth made by extracting umami from ingredients by boiling them. However, its use in Japanese cuisine helps to elevate and enhance the flavors of any dish.
These Vegan Dashi packets from Marushima allow you to conveniently create a vegan dashi made from a blend of traditional dashi ingredients -konbu (thick edible kelp) andshiitake mushrooms - as well as daikon (Japanese radish), salt and beet sugar, to create a full flavor profile. And although common dashi rely on MSG to enhance flavors, this dashi is made from entirely natural ingredients.
Marushima’s philosophies are influenced by macrobiotics. In fact, Kiyoshi Masuya, the president of Marushima, studied under the late George Ohsawa (born Nyoichi Sakurazawa), the founder of this way of eating. There is a strong belief that food can bring about balance in one’s body and the universe by balancing yin and yang elements, eating food in its most wholesome and natural form, and from eating locally-grown products.
How to prepare: To make a simple dashi (broth), add 1 Vegan Dashi packet to 100-300ml of boiling water (adjust the amount of water to your taste preference).
Suggested use: Use as a base for soups, in dressings or as a substitute for water to add a touch of umami when cooking. You can also simply sprinkle the Vegan Dashi as is on your dishes as a seasoning.
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.