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Yakidashi broths to infuse
No coloring, no additives, no preservatives, no flavor enhancers. A range of dashi broth with flavors increased by 20%. Seto Tekko craftsmen give you access to a professional quality dashi broth.
Dose the amount of dashi stock depending on strength and use sought.
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Naniwakombucha Hompo...
<p>For the making of a good dashi, the secret of taste lies in the careful selection of kombu. Dashi is delicious only if it combines 3 major criteria: color, taste, smell. <br /><br />Depending on the origin and type of kombu, the color, taste and smell are totally different. The flavor is sometimes good but the taste and color are lacking. <br /><br />The kombu used for making the dashi proposed here is Makombu from Donan (south of Hokkaido), which is said to produce a rich aroma, a rich flavor and a beautiful color. <br />The manufacturing technique of our craftsman is secret: it was taught only to the first disciple and was never disclosed outside. For plum ume dashi, the choice of plum was essential for the coloring of the infusion. <br />Kishu’s Nanko ume variety is the one selected, in its freeze-dried form. In combination with shiso, you can smell the taste of fruit and shiso without altering their flavors. <br /><br />For products in the Naniwa Kombu Honpo range, the important elements to remember are: <br />1. Dashi like no other, full of sweetness <br />2. No dye and preservative <br />3. Quality raw materials from Japan: • Makombu from Hokkaido • Japanese mushrooms • Japanese raw sugar • Wasanbon syrup from Kagawa • Ehime salt (Hakata).</p> -
Dashi all range
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Dried bonito Yakidashi broth
From €10.90This dashi broth is prepared from dried bonito, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
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Oyster Yakidashi broth
From €12.30This dashi broth is prepared from Hiroshima oyster meat, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse -
Dried "Nodoguro" rock fish Yakidashi broth
From €12.00This dashi broth is prepared from dried "nodoguro" rock fish (rare fish appreciated for its fatty and juicy meat by the best Chefs in Japan), cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
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Kombu and shiitake Yakidashi broth
From €6.95This kombu and shiitake dashi is made from kombu seaweeds and shiitake mushrooms instantly cooked at a high temperature and pressure. Kombu combined with shiitake is giving high umami flavor.
Sachets to infuse -
Fugu Yakidashi broth
From €12.30This dashi broth is prepared from Japanese fugu fish flesh and bones, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse -
Baby "Iriko" anchovies Yakidashi broth
From €10.90This dashi broth is prepared from dried Japanese baby "iriko" anchovies, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
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Ago flying fishes Yakidashi broth
From €12.30This dashi broth is prepared from Japanese Ago flying fish (fished in Nagasaki, most reputed one), cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
