Kombu and Shiitake Dashi Concentrate

Description

A staple of the Japanese repertoire, dashi is the soul of Japanese cuisine. It consists of a combination of key ingredients: kombu seaweed, shiitake mushrooms and usually bonito, but not in this vegetarian (or even vegan) version offered by Choko Shoyu, all of which form the basis of an extremely tasty broth.

The seaweed comes from Hokkaido (the large island to the north of Japan) and most of the ingredients used are organic, guaranteeing the high quality of this product. In business for almost a century, Choko Shoyu is ISO and FSSC certified and combines respect for tradition with cutting-edge technology in the production of its seasonings.

This liquid dashi has the umami that Japanese preparations are famous for, as well as a pleasant saltiness on the palate.

Use:

This vegetarian liquid dashi is an excellent base for miso soups, broths and sauces. Its savoury taste can also be used to flavour pasta or rice cooking water (recommended dilution for a clear broth: 1 to 8 volumes, i.e. 125 ml to 1 litre of water). A few millilitres in scrambled eggs adds a new dimension. Also ideal with vegetables, which can be marinated in dashi before frying.

Storage:

Store in a cool, dry place away from light.

Ingredients:

Water, soy sauce (soy, salt, wheat, glucose, rice, alcohol, water), sugar, salt, mirin (rice, rice koji, alcohol, sugar), alcohol, kombu extract (kombu, salt), brewed vinegar, kombu, dried shiitake mushroom, yeast extract (yeast extract, dextrin).

Preserving period:

18 months