Dashi all range
-
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>
Active filters
-
Hokkaido Kombu seaweed roots dashi - Short date
From €6.00The best dashi, the richest and most complex in flavors, according to the purists, are made from kombu roots. This dashi of Ne Kombu roots, made in Hamanaka (Hokkaido), is in every way exceptional.
-
Umami Dashi of Ne kombu root in tea bags
From €46.00Kombu dashi has been used as a base for many traditional dishes in Japanese cuisine for centuries. Today, it is recognized worldwide for its pure umami. It is offered here in the form of a tea bag.
-
Superior dashi broth with kombu and shiitake
This 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.
The result is simply remarkable: a professional quality dashi broth.
Sachets to infuse -
Concentrated vegan dashi broth
From €7.60Fueki Shoyu has been using the same traditional brewing methods for over 200 years to make the soy sauce used as the base for this high-quality dashi broth.
-
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.
-
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.
-
Concentrated white dashi broth
From €9.95Dashi stock, which is very rich in umami, is one of Japanese cooking major pillars.
-
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
-
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
-
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
-
Concentrated white dashi broth from Mie
From €10.20Concentraded white Dashi to discover the authentic flavors of traditional Japanese cuisine on a daily basis.
-
Hokkaido Oni Kombu seaweed dashi
Oni 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.
