• Bestseller
  • Dashi supérieur de Makurazaki 8 sachets x 10g
    Bestseller
Origin Kagoshima, Japan
Container Doypack
Usage Infuse one sachet of superior dashi in 0.5L to 1L of hot water for 1 to 2 minutes. Dashi is used in many Japanese dishes: miso soup, ramen soup, donburi, rice, chawanmushi (egg custard). It can be used as a clear broth base for vegetable soups, risottos, and to flavor the cooking of legumes.
Soups Stewed dishes Noodles

Dashi

Golden Dashi with Superior Dried Bonito (10 sachets x 8 g)

Golden Dashi with Superior Dried Bonito (10 sachets x 8 g)
18,30 €
18,30 €
228,75 € kg

Ref. 223

In stock

Description

This dashi, of remarkable quality, is mushroom-free and has a delicious bonito flavor. Discover Superior Dashi, a premium Japanese stock in individual sachets (10 sachets x 8g), ideal for quick and authentic preparation. This dashi is made from premium dried bonito, offering a rich umami taste. Perfect for soups, noodles, or stews, it adds an incomparable depth of flavor to your recipes. Easy to use, each sachet allows for precise dosage for always perfect results.

Flavor

Rich in natural glutamate, golden dashi is very rich in umami, its flavor is long and round in the mouth.

Preservation

Store away from light, heat and humidity.

Ingredients & Allergens
Starch hydrolyzate, dried bonito (18%), kombu, sugar, salt (11%), yeast extract, soy sauce powder, protein hydrolyzate, rapeseed oil

Allergenes : Soy, Wheat, Bonito
Nutritional Values

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Origin Kagoshima, Japan
Container Doypack
Usage Infuse one sachet of superior dashi in 0.5L to 1L of hot water for 1 to 2 minutes. Dashi is used in many Japanese dishes: miso soup, ramen soup, donburi, rice, chawanmushi (egg custard). It can be used as a clear broth base for vegetable soups, risottos, and to flavor the cooking of legumes.
Soups Stewed dishes Noodles
Nakahara Suisan
The producer

Nakahara Suisan

Originally from Kagoshima, Mr. Nakahara, our dried bonito producer, was working as a consultant in Tokyo before his life took a completely different turn. Hearing about the slowdown in dried bonito production in his hometown, Mr. Nakahara decided to quit his job and use the experience he had gained there to take over Nakahara Suisan, the family business founded in 1976, in the midst of a crisis. His experience allowed him to get the family business back on its feet and his love for the taste of authentic dashi led him to develop new seafood products. Thanks to his great contribution to the dried bonito industry in Makurazaki City, Mr. Nakahara is now recognized as spokesperson for dried bonito and continues to spread the flavors of bonito and dashi throughout the world.