MIXED DASHI PACKETS (AWASE DASHI) 10 x 14g packets

Prefecture: Osaka
Producer: Nagaike Konbu
Ingredients: Ma-konbu ('true' natural kelp), katsuobushi (dried bonito)
Gluten-free, Dairy-free, Soy-free
Size: 10 packages (each makes 600ml of dashi)
Storage: Refrigerate or store in the freezer after opening. Avoid humidity.

These convenient dashi packets allow you to easily create umami-rich dashi. Simply add the packet to water, bring to a boil, and within minutes, you'll have a savory dashi broth ready to enhance and create umami in your soups, stews, stir-fries, and more. Whether you're a seasoned chef or a busy home cook, these awase dashi packets are your secret weapon in the kitchen, delivering restaurant-quality dashi with minimal effort.

Awase means “to combine'' and is typically a combination of konbu and katsuobushi. Awase dashi is the most common dashi in Japan (n fact, when one says dashi this is usually what they’re referring to). 

To create a pure, sweet and mellow flavor, these dashi packets include the rarest and most valuable natural ma-konbu (lit. “true kelp”) sourced from Southern Hokkaido, then ages it for one year. And while other katsuobushi is caught in fishing nets then frozen in brine, Nagaike Konbu’s katsuobushi is caught using a traditional single fishing method, where each fish is caught one by one using a single rod, then frozen in air to minimize any damage to the fish.

How to make dashi: Add 1 pack to 600ml of water and bring to a boil. Reduce heat to low and cook for 6-7 mins. To create a stronger tasting dashi, turn off the heat and leave for up to 30 mins. Remove the packages and add about ¼ tsp of salt to enhance the flavor (if desired).

Suggested use: This everyday dashi is suitable forosuimono (clear soup) and other light flavoured dishes such as miso soup,nimono (simmered dishes), or soups for noodles or hot pots. You can also make different sauces by combining the pack with soy sauce and mirin in various ratios. For a dipping sauce, mix the awase dashi pack:soy sauce:mirin in a 4:1:1 ratio, for hot noodle soup use a 12:1:1 ratio, for a donburi sauce use a 5:1:1 ratio, for nimono use a 8:1:1 ratio, for takikomi gohan (mixed rice) use a 14:1:1 ratio and for dashi maki eggroll use an 18:2:1 ratio.