Dashi concentrate with kombu

Dashi is a pillar of Japanese cuisine. It is systematically associated with the notion of umami taste. Its taste is as rich and complex as that of a broth that has been simmered for hours.

Dashi is actually a group of broths that can be made by steeping various ingredients in hot or cold water. The simplest dashi is vegan, made from kombu.

Stronger flavored versions are made by adding bonito flakes (katsuobushi), dried sardines, dried shiitake mushrooms, dried shrimp, dried scallops...

What all dashi have in common is the umami flavor. Umami is that rich, savory quality that stays on the tongue and makes certain foods irresistibly delicious. This special flavor originates from the natural amino acid glutamate.

Flavors are rich, kombu and shiitake are very present.
This dashi is balanced and elegant.

Classic dilutions in Japanese cuisine are as follows :

However, everyone can adapt to their own taste.

Our perfect pairings : This concentrated dashi broth is also suitable for seasoning woks, risottos, marinades, meat or fish tartars, omelettes, sautéed rice or noodles, shellfish or fish dishes...