Dashi all range
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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> -
Yakidashi broths to...
<p>No coloring, no additives, no preservatives, no flavor enhancers. A range of dashi broth with flavors increased by 20%. <strong>Seto Tekko</strong> craftsmen give you access to a professional quality dashi broth. <br />Dose the amount of dashi stock depending on strength and use sought.<br /><br /></p>
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Powdered Kombu seaweed and Ume plum dashi broth "UME...
From €5.45This instant dashi broth is guaranteed without additives, dyes, preservatives or allergens. It can be eaten as it is, just diluted, or used as a broth base. This dashi broth has been lightly flavored using red shiso.
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Powdered Kombu seaweed and Shiitake mushroom Dashi Broth...
From €6.10This instant dashi broth is guaranteed without additives, dyes, preservatives or allergens. It can be eaten as it is, just diluted, or used as a broth base. Shiitake mushroom flavor is properly released.
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Wild ayu fish white dashi broth
From €18.75This concentrated dashi is made from wild fermented ayu juice (obtained by zymotic method by using high pressure: fish is fermented by its own enzymes) and organic soy sauce (Japanese soy).
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Concentrated white dashi broth
From €30.00Dashi stock, which is very rich in umami, is one of Japanese cooking major pillars.
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Dashi no moto broth
From €5.90Fueki Shoyu has been using the same traditional brewing methods for over 200 years to make the soy sauce used as the base for this very qualitative dashi broth.
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Dried "Nodoguro" rock fish Yakidashi broth
From €12.30This 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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Baby "Iriko" anchovies Yakidashi broth
From €12.30This 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
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Concentrated white dashi broth from Mie
From €10.20Concentraded white Dashi to discover the authentic flavors of traditional Japanese cuisine on a daily basis.
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Concentrated scallop dashi - Short date
From €21.50Our concentrated scallop dashi is made from the meat and coral of the scallop.
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Hokkaido Oni Kombu seaweed dashi
From €7.60Oni kombu, or "devil’s kombu" , is one of the highest quality kombu seaweed. This is a subcategory of Rausu kombu. Its use is reserved for making dashi broths of the highest quality.
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Yuzu and Shiitake Dashi broth to infuse
From €15.75When it comes to the quality, in terms of dashi, near catering professionals in Kyoto, a name often comes up, that of the workshop Uneno and its owners of the fourth generation, Motofusa and Yoshiko Uneno. One hundred years of mastered know-how are offered for this dashi.
70 g net to prepare 5 liters broth
