Katsuo Dashi Bouillon

The Dashi denotes a group of broths that can be prepared by infusing various ingredients in cold or lukewarm water. The best known Dashi consists of infused Kombu algae.

Affirmed flavor sides, the most famous are those made by extracting the flavor of Katsuobushi dried bonus flakes, dried sardines, shiitake mushrooms dried ...

Among the different Dashi, the common point is the incomparable Umami flavor. Approximately by "delight" in Japanese, UMAMI is this rich, tasty and wishing quality that remains on the tongue and makes certain foods so irresistibly delicious.

Shiitake mushrooms contain guanylic acid, which is one of the tastes of "umami". With gallow acid of kombu and inosinic acid of dried bonus flakes, they are the three main components of UMAMI. This Katsuo Dashi Bouillon to infuse is rich in flavors of bonitan and shiitake. It is perfectly suited as a basement base for Ramen, for the scooping of the whitesolers, to make the blanks Chawan-Mushi, to prepare the fondues of the sea ...

You can assay this Dashi broth according to the intensity and use of easy preparation: Add 400 ml of boiling water to the bag of Dashi and let infuse 4 minutes.

Easy preparation: Add 400 ml of boiling water to the dashi bag and let infuse 4 minutes.