Tokyo Dashi

The combination of three bushi (Dried Bonito, Dried Mackerel, and Dried Soda Bonito) creates a thick flavor and the unique umami and aroma of fish broth. The source of the deep richness and thick aroma comes from Soda bonito which has more blood, the reddish-black part of the meat, along the middle bone of the fish. A strong oily astringent taste is created by Mackerel. The sweetness of dried bonito balances the flavor of three. Tokyo Dashi is a perfect match for soba, udon, and various warm soups. It even gets along with the strong miso. Recommended Miso: Junten, Jindai Jiman, Kogane, Kurao, Country-style Jindai, Hatcho Product Name Tokyo Dashi (15bags) Ingredient Name Dried Bonito, Dried Mackerel, Dried Soda Bonito, Boiled and Dried Anchovies (Removed the head and intestines), Hidaka Kelp, and Koshin Shiitake Mushrooms Volume content 3.17 oz Product Place of Origin Japan Best-before Date 180 days from the manufacture date Storage Method Store in a cool, dry place away from direct sunlight. How to make the best dashi Put a dashi bag in a saucepan and fill it with water. Bring the water to a boil. Then keep boiling on medium heat for 4 to 5 minutes to extract the dashi. Turn off the heat and remove the dashi bag. The best ratio for flavorful dashi -Standard Dashi 1 dashi bag for 300ml of water -Rich Dashi 2 dashi bags for 500ml of water Our dashi is made using all-natural ingredients. To adjust the flavor, simply add salt. After extracting the dashi, open the bag and roast the ingredients in a pan with soy sauce, sugar, mirin, and sake to make a furikake seasoning to sprinkle over rice or mix into rice balls.