€45.00
Katsuo Dashi broth
Ref : NISMRN006-XL
€40.50
Tax Included
Dashi refers to a group of broths that can be prepared by infusing various ingredients in cold or lukewarm water. Best-known dashi is infused with kombu seaweed.
As for strong flavors, most famous are those made by extracting flavor from dried bonito flakes, dried sardines, dried shiitake mushrooms...
What all dashi have in common is their incomparable umami flavor. Roughly translated as “delight” in Japanese, umami is that rich, savory, coating quality that lingers on tongue and makes certain foods so irresistibly delicious. Shiitake mushrooms contain guanylic acid, which is one of “umami” tastes.
Along with glutamic acid from kombu and inosinic acid from dried bonito flakes, they are the three main components of umami. This katsuo dashi infusion broth is rich in bonito and shiitake flavors. It's perfect as a base for ramen broths, for poaching white fish, for making chawan-mushi flans, for preparing seafood fondues...
You can dose this dashi broth according to the intensity and use required Easy to prepare: add 400 ml boiling water to the dashi sachet and leave to infuse for 4 minutes.
NISMRN006-XL
Data sheet
- Origin
- Hiroshima, Japan
- Packaging
- 5g pod
- Ingredients
- 35.71% dried bonito powder, salt, sugar, dextrin, soy sauce powder, dried kombu, dried shiitake.
Soy sauce powder (4.29%), (decreed soy, wheat, salt, alcohol), dextrin (starch), salt - Storage
- Store away from light and moisture.
- Allergenic(s)
- Wheat
dried bonito
soy sauce powder - Nutritional values
- Per 100 g : energy 257 kcal (1088 kJ) ; fat 2,8g, of which saturates 1,4g ; carbohydrate 29g, of which sugars 22g ; dietary fiber 1,7g; protein 29g ; salt 31,5g.
Reviews about this product
-
KEIKO I.
Published Oct 14, 2025 at 05:11 pm (Order date: Sep 28, 2025)I haven't used it yet but I have no doubt it will be good. (Translated review)
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Dashi refers to a group of broths that can be prepared by infusing various ingredients in cold or lukewarm water. Best-known dashi is infused with kombu seaweed.
As for strong flavors, most famous are those made by extracting flavor from dried bonito flakes, dried sardines, dried shiitake mushrooms...
What all dashi have in common is their incomparable umami flavor. Roughly translated as “delight” in Japanese, umami is that rich, savory, coating quality that lingers on tongue and makes certain foods so irresistibly delicious. Shiitake mushrooms contain guanylic acid, which is one of “umami” tastes.
Along with glutamic acid from kombu and inosinic acid from dried bonito flakes, they are the three main components of umami. This katsuo dashi infusion broth is rich in bonito and shiitake flavors. It's perfect as a base for ramen broths, for poaching white fish, for making chawan-mushi flans, for preparing seafood fondues...
You can dose this dashi broth according to the intensity and use required Easy to prepare: add 400 ml boiling water to the dashi sachet and leave to infuse for 4 minutes.
Katsuo Dashi broth
€40.50
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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