Bonito, Kombu and Shiitake Dashi

Description

A true concentrate of Japan, this superb yakidashi katsuo broth is the result of an ingenious process in which blocks of dried bonito are cooked very quickly and very thoroughly, with the addition of kombu seaweed and shiitake mushrooms. The combination of these three ingredients produces the umami for which dashi is famous, a real magic in the mouth.

This technology was developed and owned by Seto Tekko in the 1990s. The chairman of the company heard the story, was moved and decided to offer the child’s school canteen snacks of his own design: dried sardines pressed into biscuits, a product rich in calcium, which gave him the idea of developing a cooking method that would preserve the characteristics of the food. Yakidashi broths were born.

How to use:

This pack contains 12 sachets of 5.8 grams to be infused in a volume of water that we leave to your discretion, depending on whether you like intense or light broths. Ideal with ramen, white fish (e.g. waterzoï style) or for preparing chawan mushi (Japanese egg custard).

Storage:

Store in an airtight bag in a cool, dry place away from light.

Ingredients:

Salt, dried bonito, sugar, dextrin, yeast extract, shiitake, powdered soy sauce, kombu seaweed.

Shelf life:

12 months