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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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Concentrated Marokon Kombu seaweed dashi
From €28.75Marokon seaweed kombu dashi is very concentrated.
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Extra Ne Kombu concentrated dashi
From €15.75Hidaka kombu is selected as the main ingredient because of its rich and delicious flavor. This soy sauce is a concentrate of umami with typical iodine flavors.
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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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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 -
Sparasis crispa and Maguro Dashi broth to infuse
From €14.50When 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.
50 g net to prepare 5 liters broth -
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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Premium Kumamoto dashi broth to infuse
From €8.20This dashi is rich in dried fish, seabream, Japanese Hamo moray eel, Kasago rockfish, wakame seaweed and ‘eringi’ mushrooms. This is an authentic, traditional dashi just like the one Kumamoto fishermen prepare for themselves. It is rich in flavor, umami and has powerful marine notes.
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Wild ayu fish white dashi broth
From €18.50This 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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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.
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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 -
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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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
