YAMASAN KYOTOUJI
Dashi Stock (dashi broth, dashi packet), Umami dashi Soup Stock, Use 7carefully selected ingredients, made in Japan
Dashi Stock (dashi broth, dashi packet), Umami dashi Soup Stock, Use 7carefully selected ingredients, made in Japan
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It is a delicious dashi pack with no chemical seasoning and blended with Uji Gyokuro and Uji Houjicha. There are six kinds of ingredients used including Honkarebushi dried bonito from Yaizu, Arebushi dried bonito from Yaizu, Rishiri Kelp from Hokkaido, Dried boiled round herring from Kumamoto, Dried boiled flying fish from Nagasaki and Shiitake mushroom from Miyazaki. All these ingredients are carefully selected by the tea wholesaler founded in 1751. With two kinds of tea leaves, it gives the sharpness of flavor and taste to the food. It also gives out the fragrance by using much kelp and So any dish can be finished deliciously with this dashi pack. Please use it for various dishes at home.
Dashi Culture and Umami in Japan
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.
They use carefully selected ingredients that have been aged over a long period of time, and simply soak them in water or heat them to extract the true essence of their flavor.
８ highly selected umami ingredients
2 kinds of dried bonito flakes
Dried bonito flakes contain inosinic acid, an essential ingredient in Japanese dashi soup stock. We use two types of bonito flakes which is made by boiling and smoking bonito, and HONKAREBUSHI, which is made by aging bonito flakes.
Rishiri kelp
The dashi stock made from kelp, which contains glutamic acid, has an elegant aroma and umami flavor.
We use Rishiri kelp, the highest grade in Japan, which has a mild aroma and rich umami.
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
In Japan, it is a high-class food ingredient called AGODASHI.
Flying fish has less fat than other fish and can be used to extract 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)
Two types of tea, Gyokuro and Hojicha, are used as secret ingredients. Theanine, an amino acid contained in tea, has a strong umami flavor, and the aroma of the tea removes any unpleasant odors, creating a mild broth.
Simple To Use / Can Be Used for Various Dishes
If you adjust the amount of water to about 400ml, you can enjoy a richer dashi soup stock.
Western and Japanese recipes using dashi stock
Recipe1
Seafood paella made with dashi soup stock
Ingredients (2~3servings)
2 cup of rice／1 squid／Clam: 150g／Onion: 1/2／Shimeji mushroom: 100g／Canned Tomato: 1(400g)／Dashi stock: 1packet／Water: 600mL／Olive oil: 3tbsp／Cooking sake: 2tbsp／Sweet sake: 2tbsp／Soy sauce: 2tbsp／Powderd bell pepper: Small amount／Parsley: As you like
*Add the dashi stock to 600ml of water, boil for 2-3 minutes to make the dashi soup, and then let it cool. *Cook for approximately 15 minutes (25 minutes if using induction).
Recipe2
Dry curry made with umami dashi soup stock
Ingredients (2serving)
Minced pork: 150g／Tomato: 1／Green beans: 8／Zucchini: 1／Egg plant: 1／Curry powder: 1tbsp／Dashi stock: 1packet／Vegetable oil: 1tbsp
[A]Onion: 1/2／A clove of garlic／A slice of ginger
*Finely chop the [A], and cut the other vegetables to your desired size. *To use the umami soup stock, tear the bag open and add the powder inside.
Recipe3
Oyako-don (Chicken and egg rice bowl)
Ingredients (2serving)
2Eggs／A piece of chicken thigh／Onion: 1/2／Dashi stock: 2packets／Water: 360mL／Soy sauce: 4tsp／Sugar: 4tsp／Mirin(sweet sake): 1/2tsp／Rice: Amount of your choice
1.Boil water and add the dashi stock and simmer. 2. Remove the dashi packet, add the cut chicken thighs and simmer until cooked through. 3. Add sliced green onions and cook some more. 4. Add the seasonings and bring to a boil, then pour in the beaten eggs. 5. When cooked properly, serve over rice.
Recipe4
Chicken meatball yummy salty soup
Ingredients (2serving)
[A]Ground chicken thigh : 250g／Ginger：Small amount／Cooking sake : 1tbsp／Potato starch : 1tsp／A pinch of pepper
Dashi stock : 1packet／Water : 500mL／A pinch of salt／Shiitake mushroom：1／Green beans : 4／Chinese chives：1/2 stalk
1.Make chicken meatballs with [A] ingredients. 2. Boil water with soup stock packet and add chicken meatballs. 3. Once the chicken is cooked, add the vegetables and simmer. 4. Once the vegetables are cooked, add the salt, adjust the taste and it’s done.
