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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.

  • 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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