Dose the amount of dashi stock in relation to strength and use sought:
- Preparation of a classic dashi stock :
Drop a sachet into 60 cl of cold water and bring to the boil. Keep boiling to infuse for 3 minutes then remove from the heat. The stock is then ready to sample or use, especially for miso soup ( for 12 cl of stock add 15 to 20 gr of miso paste ).
- Preparation of strong dashi stock :
Drop a sachet into 25 cl of cold water and bring to the boil. Keep boiling to infuse for 3 minutes then remove from the heat. The stock is then ready to sample or use. It is perfect for Udon noodles (season to taste with soy sauce and mirin) or ramen (season with soy sauce, sesame oil and pepper).
It can also be used to poach fish, cook certain vegetable or to help make an aromatic stock for shellfish and seafood…
- Preparation of cold dashi stock
Drop a sachet into 30 cl of cold water and infuse for 15 minutes before sampling or use (it's very useful to make Dashimaki Tamago Japanese omelette or Chawanmushi savoury flan.
Don't throw the used sachet away because the residual ingredients, used as they are, will make an excellent, tasty condiment for rice, wok vegetables, sautéed noodles…
- You can also empty 2 sachets into a saucepan after infusion adding 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 to 2 tablespoons of grated fresh ginger (according to taste) then cook over a gentle heat until the water has evaporated, leaving a thick syrup.
- Another simple recipe: empty 2 infused dashi stock sachets into a saucepan and add 1 tablespoon of soy sauce and 1 tablespoon of mirin, 1 tablespoon of roasted sesame seeds and finally a tablespoon of honey. Once again, cook over a gentle heat until the water has evaporated, leaving a thick syrup. These 2 delightful mixes will accompany your marinades, tossed vegetables and rice...
It was created in 1970 to work in the metal industry!!
It was a specialist resin mould maker for the local automotive industry.
With time this activity ran down, to be replaced by the production of food containers allowing Seto Tekko to reposition its production for 70 % in the design of products for the food industry.
In the early 1990s, the Chairman of the time was intrigued by an article in the local press concerning an incident in a primary school: a young boy broke his leg playing football. It turned out that the child was suffering from calcium deficiency. Affected by the story, he offered the school canteen some small Yaki Iriko sardines, dried and pressed by his machines to resemble little biscuits. The children immediately adopted this new presentation and the savoury flavour of the food. The calcium rich product enabled the children to make up their everyday calcium deficiency.
This story radically changed the direction Seto Tekko took. Innovation and more precisely the development of ultra-fast, high-temperature, pressurised cooking preserving the raw material's vitamins became the priority.
The result of this new technology is the creation of the yakidashi stock range.
The ingredients are evenly cooked to the core, and then processed into thin layers.
Pressure increases the surface of the ingredients, destroys cells, and facilitates the extraction of umami.
Ultra-fast cooking removes the strong fish or seafood smell as well as their bitterness then condenses the flavours and aromas. The temperature reaches +200°C for one second, guaranteeing it is cooked to the core thus preserving its nutritional values.
Seto Tekko owns and has a patent for this ultra-fast cooking method.