
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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Kombu seaweed dashi
From €7.35Kombu seaweed dashi
This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.
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Wild Honbaorihama makombu Premium from Hokkaido
From €205.00Wild Honbaorihama makombu Premium from Hokkaido
Honbaorihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.
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Wild Kurokuchihama makombu Premium from Hokkaido
From €171.00Wild Kurokuchihama makombu Premium from Hokkaido
Kurokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.
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Wild Shirokuchihama makombu Premium from Hokkaido
From €211.00Wild Shirokuchihama makombu Premium from Hokkaido
Shirokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.
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Wild Kombu seaweed from Rishiri Island, Hokkaido
From €122.50Wild Kombu seaweed from Rishiri Island, Hokkaido
Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.
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Extra Ne Kombu concentrated dashi
From €16.30Extra Ne Kombu concentrated dashi
Hidaka 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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Hokkaido Kombu seaweed roots dashi
From €7.80Hokkaido Kombu seaweed roots dashi
The 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.
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Superior dashi broth with kombu and shiitake
From €6.50Superior 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 -
Baby "Iriko" anchovies Yakidashi broth
From €12.30Baby "Iriko" anchovies Yakidashi broth
This 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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Oyster Yakidashi broth
From €12.30Oyster Yakidashi broth
This 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.
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Fugu Yakidashi broth
From €12.30Fugu Yakidashi broth
This 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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Hidaka Kombu seaweed
From €6.05