Kin No Kiwami No MSG Dashi Packs – Bonito, Kelp, Shiitake, Mackerel & Herring 0.3 oz x 7 packs Hot on Sale

Specifications

Manufacturer: Tada Philosophy
Ingredients: Salt, Katsuobushi (Dried Bonito), yeast extract, dextrin, sugar, Mackerel, Sardine, Konbu (kelp), powdered soy sauce, Shiitake Mushroom (*contains wheat)
58g 2.05 oz (8.3g 0.3 oz x 8 packs)
Country of Origin: Japan
Shelf Life: 1 year

Katsuo-Dashi, Kin no Kiwami soup base is a harmonized blend of five flavors – Dried Bonito, Kelp, Shiitake Mushroom, Mackerel & Dried Herring. In a convenient form, these dashi packs have become very popular even among professional chefs since it allows them to make quality dashi with minimal effort.

While stocks in many other cultures take a long time to make, dashi, a key component of Japanese cuisine, can be prepared in a shorter amount of time. Yet dashi is concentrated with umami, because it takes a long time to make the ingredients themselves (especially the dried and smoked bonito). Dashi s wealth of umami can add a greater depth of flavor in meat dishes without adding any trace of fish aroma, due to the smoking technique used for the bonito. Dashi adds a deeper and more complex flavor for any dish in any cuisine.

How to use

To make dashi, fill a pot with 20oz (600ml) of water, add one pack. Bring it to boil for 1-2 minutes, remove from heat and take the dashi pack out.
• Osuimono, Oden and Yosenabe – 1 bag x 20oz (600ml)
• Nimono – 1 bag x 10oz (300ml) x soy sauce
• Miso Soup – 1 bag x 23.5oz (700ml) x miso paste
Also you can use it for Udon and Soba noodle soup, Tempura dipping sauce and stir fried rice.

Product Disclaimer

We import food products from Japan via sea, so the shelf life will be shorter than it is in the Japanese markets. The expiration date usually will be around 3-9 months. Food products cannot be returned unless the expiration date is within 1 month when the item is delivered. If any food items in your order do not meet your expectations please contact us within 30 days. You can reach to us at [email protected] or (201) 806-1827.