Flavorful broth essential in Japanese cooking also called as Dashi. It embodies the principle of umami, the “fifth taste”, which is integral to creating balanced and flavorful dishes. The preparation of Dashi reflects the Japanese emphasis on simplicity and the natural flavors of ingredients.

Uses: Dashi is versatile and used in a variety of dishes:
Miso Soup: A traditional Japanese soup made by dissolving miso paste in dashi.
Clear Soups: Light soups that highlight the subtle flavors of dashi.
Noodle Soups: Such as udon or soba, where dashi enhances the broth’s depth.
Sauces and Stews: To add complexity and umami to various dishes.

Ingredients: Kombu, dried shiitake mushroom, carrot, onion & water

Shelf Life: 5 days in fridge & 3 months in freezer