DASHI: “Umami” Care Package 0.1 グラム

Dashi (Japanese broth) in many ways defines Japanese cuisine. It enhances and harmonizes the flavors of the other ingredients it’s paired with, creating a dish that is more than the sum of its parts.
 

This Dashi: "Umami" Care Package helps you make your own dashi at home, along with an in-depth English brochure with product descriptions, producer stories, suggested uses and full-color recipes. 

MA-KONBU ("TRUE" KELP) 
Prefecture: Osaka 
Producer: Nagaike Konbu
Ingredients: Ma-konbu ('true' natural kelp from Hokkaido)
Size: 70g

Konbu (thick edible kelp) is harvested in the mineral rich waters of Hokkaido. Konbu must be cooked for a long time, which draws out its high level of umami. This ma-konbu (lit. “true kelp”) was selected for its high quality, refined flavor and deep aroma, resulting in a dashi that is clean and clear and is a great choice for vegetarians and vegans. 

KATSUOBUSHI 
Prefecture: Shizuoka
Producer: Katsuo Kobo
Ingredients: Katsuobushi (dried skipjack tuna from Makurazaki City, Kagoshima Prefecture)
Size: 40g

Katsuo Kobo takes the extra long months and effort to ferment their katsuobushi (skipjack tuna) into honkarebushi ('true' katsuobushi), using a traditional process that has been fading overtime. The result is a flavor that is deep and aromatic, and is sought after by chefs throughout Japan. 
 

KOSHIN SHIITAKE MUSHROOMS 
Prefecture: Oita
Producer: Matsuoka Shiitake
Ingredients: Shiitake mushrooms (produced in Oita prefecture)
Size: 30g

Shiitake mushrooms are the base for this earthy, savory dashi that is made from rehydrating dried shiitake mushrooms (which can then be used for cooking). These prized shiitake are grown for two years on kunugi (Japanese sawtooth oak trees) and then dried for 24 hours to concentrate the umami flavors and rich aroma.

AWASE SHINISENO DASHI 
Prefecture: Osaka
Producer: Nagaike Konbu
Ingredients: Ma-konbu ('true' natural kelp), katsuobushi (dried bonito)
Size: 10 packages (each makes 600ml of dashi)
 

Awase dashi is the most commonly used dashi in Japan. These convenient to use packs include high-quality ma-konbu and katsuobushi caught using a traditional fishing method to create a pure, sweet and mellow dashi.

MENTSUYU 
Producer: Shokaku
Prefecture: Hyogo
Ingredients: Mirin, sake, soy sauce, tamari soy sauce (including soybeans and wheat), millet sugar, dried bonito, dried mackerel, kelp, alcohol
Size: 150ml
 

Mentsuyu (lit. “noodle broth”) is a commonly used seasoning found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. Made from a collection of some of Japan’s most iconic ingredients, it's a convenient way to increase the depth of flavor in dishes.