NATURAL MULTI-UMAMI DASHI (6 packets) 69 克

Producer: Kimise Soy Sauce
Prefecture: Okayama
Ingredients: Katsuobushi (bonito flakes, domestic), plum vinegar, yeast extract, fermented seasoning, soy sauce (honjozo) (includes salt, soybeans, wheat, rice, millet), salt, dried sardines, dried shiitake mushrooms, moromi (soy sauce mash) (includes soybeans, wheat and salt)
Size: 6 x 11.5g packets
How to make dashi: Place 1 bag in 400ml of water and bring to a boil. Boil for 1-2 mins. For a deeper tasting dashi suitable for simmered dishes, soba noodle soup, as a dipping sauce for somen, etc., place 2 bags in 500ml and bring to a boil. Boil for 1-2 mins.
Suggested use: This everyday dashi is flavorful, convenient and versatile and can be used for everything including miso soup, soup, chawanmushi (steamed egg custard), as a dipping sauce for udon/soba, etc. or in any recipe that calls for dashi. You can also use it to create different sauces by combining the dashi with soy sauce* and mirin* in various ratios. To make a dipping sauce, mix dashi:soy sauce:mirin in a 4:1:1 ratio. To make a hot noodle soup, use a 12:1:1 ratio. To make a rice bowl (donburi) sauce, use a 5:1:1 ratio. To make nimono (simmered dish), use a 8:1:1 ratio. You can also break open the bag and use the powder directly to season 2-3 servings of stir fry.
Storage: After opening, remove air from the package, zip and store in the refrigerator. Once made, the dashi can be stored in the fridge for 2-3 days or for longer in the freezer.

Dashi, a simple broth made by boiling ingredients, helps to create umami by enhancing and harmonizing the flavors of the other ingredients it’s paired with. Dashi is found in many Japanese dishes and is an essential part of Japanese cooking, from home cooked meals to high end restaurants. In many ways, dashi defines the essence of Japanese cuisine.

These natural multi-umami dashi packs allow you to conveniently create your own flavorful dashi at home. And unlike typical dashi made from only a combination of konbu (kelp) and katsuobushi (bonito flakes), Kimise’s dashi includes a broader spectrum of umami enriching ingredients including katsuobushi, iriko (dried sardines), shiitake mushrooms and moromi (the fermented mixture used in creating such things as sake or soy sauce), which are uniquely combined with ume (Japanese plum) vinegar. The result is one of the most aromatic and deep tasting dashi you’ll find in Japan!

Kimise Soy Sauce creates their dashi using only natural ingredients. To make their traditionally brewed honjozo soy sauce, they start with whole domestic non-GMO soybeans (a rarity given only 3% of soy sauces made in Japan use domestic soybeans) and their own koji (fermenting microorganism). They then brew their soy sauce in ceramic Bizen pottery (the oldest type of Japanese kiln that has a history of over 1,000 years) made by Mr. Togaku Mori, one of the leading Bizen ware artists in Japan. They also use a unique sound sonic method whereby the vibrations of beautiful music is used during the fermentation process. The resulting soy sauce has a mellow, full-bodied flavor that brings out the natural taste of the high-quality ingredients, without the use of MSG. And unlike other producers, Kimise flakes their katsuobushi the very same morning it is made so the flavor is at its peak freshness.

Kimise was founded in 1866 and began as a lumber merchant before becoming a soy sauce producer in 1878. Since then, Kimise has taken advantage of the ingredients grown in the mild climate of the Seto Inland Sea, while respecting local characteristics and traditions. Their products are sold almost exclusively in Okayama Prefecture and delivered directly to the local families.