Dashi Stock
Dashi is at the heart of Japanese cuisine.
Dashi is made by extracting umami flavors from natural ingredients, and has the excellent ability to enhance and harmonize the flavors of other ingredients.
It is an indispensable cooking broth in Japanese cuisine!
Dashi is not made by simmering ingredients for a long time like bouillon.
It is made by carefully selected ingredients that have been aged over a long period of time and then simply soaking them in water or heat to extract the true essence of their flavor.
８ highly selected umami ingredients
2 kinds of dried bonito flakes
Dried bonito flakes, rich in inosinic acid, are key in Japanese dashi. We use two types: regular bonito flakes (boiled and smoked) and Honkarebushi (aged bonito flakes).
Rishiri kelp
Dashi made from Rishiri kelp, the highest grade in Japan, offers a mild aroma and rich umami flavor due to its glutamic acid content.
Shiitake mushroom
Dried shiitake mushrooms contain guanylic Acid.
By mixing guanylic acid with glutamic acid from kelp, you can enjoy even more umami flavor.
Dried flying fish
Agodashi, a high-class ingredient in Japan, is made from flying fish, which has less fat than other fish, yielding a refined broth with a refreshing sweetness and rich flavor.
Dried round herring
Round herrings are low in fat and produce a clean broth without a fishy smell. This makes for a light, low-calorie broth.
Japanese tea (Gyokuro and Hojicha)
Gyokuro and Hojicha are used as secret ingredients. Theanine, an amino acid in tea, enhances umami, while the tea's aroma eliminates unpleasant odors, resulting in a mild broth.
Dashi Salad
Dashi Miso Soup
Rice with Dashi
Dashi Pasta
Malted Rice Miso