Katsuo Dashi broth

Dashi refers to a group of broths that can be prepared by infusing various ingredients in cold or lukewarm water. Best-known dashi is infused with kombu seaweed.

As for strong flavors, most famous are those made by extracting flavor from dried bonito flakes, dried sardines, dried shiitake mushrooms...

What all dashi have in common is their incomparable umami flavor. Roughly translated as “delight” in Japanese, umami is that rich, savory, coating quality that lingers on tongue and makes certain foods so irresistibly delicious. Shiitake mushrooms contain guanylic acid, which is one of “umami” tastes.

Along with glutamic acid from kombu and inosinic acid from dried bonito flakes, they are the three main components of umami. This katsuo dashi infusion broth is rich in bonito and shiitake flavors. It's perfect as a base for ramen broths, for poaching white fish, for making chawan-mushi flans, for preparing seafood fondues...

You can dose this dashi broth according to the intensity and use required Easy to prepare: add 400 ml boiling water to the dashi sachet and leave to infuse for 4 minutes.