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Dashi broth, very rich in umami, is one of the pillars of Japanese cuisine. It is used daily by housewives but also by cooks, caterers, manufacturers...
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It will make an excellent base for the preparation of vinaigrettes, sauces, woks, marinades, minced meats...
You can also use it to flavour the cooking water of your pasta, rice, vegetables, fish or, of course, for the preparation of your miso soups!
This concentrated broth, diluted 3 to 4 times in a vegetable or fish broth, will be an excellent base for cooking your stews, pot-au-feu, fish and seafood fondue...
Dashi broth, very rich in umami, is one of the pillars of Japanese cuisine. It is used daily by housewives but also by cooks, caterers, manufacturers...
