YAMASAN KYOTOUJI
Japanese Curry Dashi Stock, Spicy and Rich Umami Broth, Produced by a Famous Restaurant in Kyoto, For Udon, Ramen, Stir-Fries, Made in Japan, 200g(7.0oz)
Japanese Curry Dashi Stock, Spicy and Rich Umami Broth, Produced by a Famous Restaurant in Kyoto, For Udon, Ramen, Stir-Fries, Made in Japan, 200g(7.0oz)
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A powdered curry stock that traditional Japanese dashi and curry spices are in perfect harmony. The aroma of curry spices and dashi broth is so appetizing.
Curry dashi produced by a famous Curry Udon restaurant in Gion, Kyoto
Mimikou was founded in 1969 and is a popular udon restaurant in Gion, Kyoto, known for its curry udon.
Curry udon, made by mixing spicy curry with Kyoto's Japanese dashi stock that brings out the flavor of kelp and bonito, is a soul food that has been loved for many years in Kyoto, the city of dashi culture.
Produced by a famous curry udon restaurant, Kyoto curry dashi is a spicy and rich umami seasoning that can be used not only for udon and soup but also for a variety of dishes.
Highly Selected Ingredients
Blended with 11 spices
Curry powder is an original blend of 11 spices carefully selected to perfect match Japanese umami dashi.
Umami dashi is essential to Japanese cuisine
It is a blend of three types of umami stock: refreshing bonito stock, rich mackerel flakes stock, and mellow kelp stock.
Recipes for Cooking with Curry Dashi Stock
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Recipe1
Tandoori chicken with curry dashi stock
Ingredients (2serving)
Chicken thigh: 300g／Vegetable oil: 1/2tbsp
[A Yogurt sauce] Plain yogurt: 80g／Curry dashi stock: 1tbsp
1.Cut the chicken into 8 to 10 pieces. Put [A] into a plastic bag and knead well from the outside of the bag to mix. 2.Add the chicken to a plastic bag and gently knead. Remove the air, close the bag, and place in the refrigerator for at least 2 hours. 3.Heat oil in a frying pan over medium heat and lightly drain the chicken and fry it.
