Original Dashi Stock Powder is made from materials of the highest quality. Its superb flavor comes from roasted ago (flying fish) and iwashi (sardine) in addition to the usual dashi mixture of kombu (dried kelp) and katsuobushi (dried bonito flakes). Excellent for use in both Japanese and Western dishes, adding umami (savory flavor) to soups, stews, pasta, grilled dishes, and more.
Our Dashi is Versatile. Get Creative!
1) Stock There are two ways to prepare stock with Kayanoya dashi. If your dish requires clear stock, use Method 1. If your dish does not require clear stock, use either Method 1 or 2. Both methods result in full-flavored stock.
Method 1: Infusion One packet in 1 ¾ cups water (400 ml) for regular-strength dashi, or two packets in 2 cups water (500 ml) for hearty dashi. Place water and an unopened packet in the saucepan. Bring water to simmer over medium heat, and hold the temperature for 2 to 3 minutes.
Remove and discard the packet(s). Stock is ready to use.
Method 2: Inclusion(Produces stock with powder particles.) Place water in a saucepan. Tear packet and empty powder into a saucepan. Bring water to simmer over medium heat, stirring occasionally, and hold the temperature for 2 to 3 minutes. Stock is ready to use.
2) SeasoningYou can add dashi powder directly to dishes for a surprising flavor boost. Add dashi directly to stir-fried dishes... use as marinate for meat, poultry, or seafood... add to pasta or pasta sauces... use as seasoning for rice and grains, hamburger, and more... sprinkle on pizza dough before baking. Then use your imagination!
Ingredients: Flavor Raw Materials (Dried Bonito, Dried Sardine Extract Powder, Roasted Flying Fish, Dried Round Herring Flakes, Kelp), Starch Hydrolysate, Yeast Extract, Salt, Soy Sauce Powder, Fermented Seasoning (Contains traces of Wheat, Bonito, Sadine, Flying Fish, Round Herring, Soybeans in some ingredients)
Storage and shelf life: 365days
Storage condition: Avoid humidity or direct sunlight. Do not refrigerate, but store in a cool place.
Country of origin: Japan