• Dashi végétarien aux légumes d'Aomori 40g (8g x 5)
Origin Aomori, Japan
Container Aluminum foil bag
Usage Infuse it for 5 minutes in boiling water or 3 hours in cold water. You can use it as a base for your soups and broths, sprinkle it on your pasta and salads, add it to your soups, or cook your vegetables in it.
Broth

Dashi

Aomori Vegetarian Vegetable Dashi 40g (8g x 5)

Aomori Vegetarian Vegetable Dashi 40g (8g x 5)
8,40 €
8,40 €

Ref. 226

In stock

Description

Dashi is the Japanese broth that represents the essence of umami in Japanese cuisine. Traditionally, it is extracted from kombu and dried bonito, but here we offer a vegetarian dashi made with 8 vegetables from the Aomori region in northern Japan. It does not contain added MSG.

Flavor

Deep and rich in umami, with a good vegetable taste.

Conservation

Store away from light, heat, and humidity. Keep refrigerated after opening.

Ingredients & Allergens
Starch hydrolyzate (35.167%), Onion powder (20%), Salt (14%), Yeast extract (Yeast extract, Dextrin) (7.3%), Cabbage powder (5%), Burdock root powder (5%), Soy sauce powder (Defatted soybeans, Wheat, Salt, Dextrin) (3%), Carrot powder (2.5%), Daikon white radish powder (2.5%), Garlic powder (2.5%), Leek powder (2.5%), Celery powder (0.33%), Rapeseed oil (0.2%)

Allergenes : Soy, Wheat, Celery
Nutritional Values

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Origin Aomori, Japan
Container Aluminum foil bag
Usage Infuse it for 5 minutes in boiling water or 3 hours in cold water. You can use it as a base for your soups and broths, sprinkle it on your pasta and salads, add it to your soups, or cook your vegetables in it.
Broth
Kashiwazaki Seika
The producer

Kashiwazaki Seika

Located in Aomori Prefecture, on the northern tip of Honshu (Japan's main island), Kashiwazaki Seika Agricultural Company grows vegetables. It is a medium-sized company with 60 employees. created in 1991 by Mr. Shinichi Kashiwazaki. Its vegetables are sold fresh, or processed into other products. Its flagship products include garlic, black garlic, nagaimo (Japanese yam), burdock. Kashiwazaki Seika supplies us with high-quality black garlic, obtained by slowly fermenting garlic in a humid and warm place.

To learn more about Kashiwazaki Seika, read our blog post: Kashiwazaki Seika, a committed farm.