Katsuobushi Dashi Pack | Shinmarusho, 8g x 5
Katsuobushi Dashi pack by Shinmarusho is the base broth of Japanese cuisine, enriched with katsuobushi, kombu seaweed and shiitake mushrooms. Balanced and rich in umami, just boil the pack to get a delicate and refined broth.
€ 8,50 VAT included
Katsuobushi Dashi pack is super easy to prepare:
- For broth: boil 1 pack in 500ml of water for 2-3 minutes, then strain.
- For soups: use it as a base for miso soup, ramen or udon.
- For sauces and dishes: add it to sauces, stews or braised dishes for a touch of umami.
Maltodextrin, salt, dried FISH powder (15%), SOY sauce powder [modified starch, salt, SOY sauce (water, WHEAT, salt, hydrolyzed proteins (corn, WHEAT, SOY, salt)], yeast extract (yeast, sweet potato, tapioca, corn, potato), seaweed, sugar, shiitake mushroom powder.
Contains BARLEY.
Package: 5 packs of 8g (40g total)
Origin: Japan
Storage: Store in a cool, dry place, away from light and moisture
Best before: 05/24/2027
Additional information
Description
Dashi (出汁) is the base broth of Japanese cuisine, a fundamental ingredient that adds depth and complexity to soups, sauces and traditional dishes. This Katsuobushi Dashi pack by Shinmarusho combines the intense flavor of katsuobushi (dried and smoked bonito flakes) with kombu seaweed. In addition, there are shiitake mushrooms, creating a balanced broth rich in umami.
Kombu seaweed brings a natural sweetness, while shiitake mushrooms add depth and richness. Moreover, the presence of seasonings like soy sauce powder allows you to obtain a soup with a delicate and refined taste. Simply boil the pack in hot water.
FAQ
What is katsuobushi dashi?
Katsuobushi dashi is a Japanese broth made from katsuobushi (dried bonito flakes), kombu seaweed and shiitake mushrooms, which gives dishes a rich umami flavor.
How do you prepare dashi pack?
Boil 1 pack in 500ml of water for 2-3 minutes, then strain. The broth is ready to be used in soups, sauces or braised dishes.
What makes Shinmarusho dashi special?
This dashi combines katsuobushi, kombu seaweed and shiitake mushrooms, for a balanced broth rich in umami, with the addition of soy sauce powder for an even more refined taste.