Dashi
Dashi broth is the base, the root of the Japanese cooking. Dashi broth to infuse or concentrated is well appreciated by professionals or everyday cookers for its usefulness and for the variety of existing flavors : dashi broth with dried bonito, dashi broth with oysters, dashi with shrimps…
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White Dashi broth concentrate
- In stock
From €10.45White Dashi broth concentrate
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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Extra Ne Kombu concentrated dashi
- In stock
From €18.90Extra 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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Kombu seaweed dashi
- In stock
From €7.80Kombu seaweed dashi
This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.
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Soy sauce dashi shoyu
- In stock
From €6.70Soy sauce dashi shoyu
Dashi shoyu soy sauce is a combination of fermented seasonings creating a synergy of flavors. It is enriched with a natural broth made from fish extract (dried bonito Katsuobushi) and mirin.
Its salt content is reduced compared to ordinary soy sauce.
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Superior dashi broth with kombu and shiitake
- In stock
From €6.65Superior 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 -
Rausu Kombu powder
- In stock
From €9.50Rausu Kombu powder
Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.
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Ma kombu (Yamadashi) from Donan
- In stock
From €6.20Ma kombu (Yamadashi) from Donan
Kombu seaweed for daily dashi and tsukudani
Ma kombu is a high quality kombu like Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in Osaka area, while Rishiri is popular in Kyoto. Makombu dashi has a rich golden color and a mild, sweet flavor.
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Kura-gakoi cellar-aged kombu from Rishiri and Rebun islands
- In stock
From €7.20Kura-gakoi cellar-aged kombu from Rishiri and Rebun islands
Kombu seaweed for making high quality dashi
Kombu proposed here comes from Rishiri and Rebun islands, located north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference. -
Hidaka Kombu seaweed
- In stock
From €5.50Hidaka Kombu seaweed
Multi purpose kombu seaweed : colored dashi, simmered kombu, tsukudani or stuffed kombu
Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste.
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Wild Rausu kombu seaweed, EXTRA quality
- In stock
From €96.00Wild Rausu kombu seaweed, EXTRA quality
Kombu seaweed for powerful dashi
Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor. Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi.
It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish). -
Dashi concentrate with kombu
- In stock
From €8.15Dashi concentrate with kombu
This concentrated dashi is based on soy sauce and kombu. It is a white dashi. It is very easy to use as you only need to dilute it for your preparations.