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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Naniwakombucha Hompo...
<p>For the making of a good dashi, the secret of taste lies in the careful selection of kombu. Dashi is delicious only if it combines 3 major criteria: color, taste, smell. <br /><br />Depending on the origin and type of kombu, the color, taste and smell are totally different. The flavor is sometimes good but the taste and color are lacking. <br /><br />The kombu used for making the dashi proposed here is Makombu from Donan (south of Hokkaido), which is said to produce a rich aroma, a rich flavor and a beautiful color. <br />The manufacturing technique of our craftsman is secret: it was taught only to the first disciple and was never disclosed outside. For plum ume dashi, the choice of plum was essential for the coloring of the infusion. <br />Kishu’s Nanko ume variety is the one selected, in its freeze-dried form. In combination with shiso, you can smell the taste of fruit and shiso without altering their flavors. <br /><br />For products in the Naniwa Kombu Honpo range, the important elements to remember are: <br />1. Dashi like no other, full of sweetness <br />2. No dye and preservative <br />3. Quality raw materials from Japan: • Makombu from Hokkaido • Japanese mushrooms • Japanese raw sugar • Wasanbon syrup from Kagawa • Ehime salt (Hakata).</p> -
Yakidashi broths to...
<p>No coloring, no additives, no preservatives, no flavor enhancers. A range of dashi broth with flavors increased by 20%. <strong>Seto Tekko</strong> craftsmen give you access to a professional quality dashi broth. <br />Dose the amount of dashi stock depending on strength and use sought.<br /><br /></p> -
Dashi all range
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Yuzu and Shiitake Dashi broth to infuse
From €15.75When it comes to the quality, in terms of dashi, near catering professionals in Kyoto, a name often comes up, that of the workshop Uneno and its owners of the fourth generation, Motofusa and Yoshiko Uneno. One hundred years of mastered know-how are offered for this dashi.
70 g net to prepare 5 liters broth -
Hokkaido Oni Kombu seaweed dashi
From €7.60Oni kombu, or "devil’s kombu" , is one of the highest quality kombu seaweed. This is a subcategory of Rausu kombu. Its use is reserved for making dashi broths of the highest quality.
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Hokkaido Kombu seaweed roots dashi
From €7.60The best dashi, the richest and most complex in flavors, according to the purists, are made from kombu roots. This dashi of Ne Kombu roots, made in Hamanaka (Hokkaido), is in every way exceptional.
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Extra Ne Kombu concentrated dashi
From €15.75Hidaka 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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Concentrated white dashi broth from Mie
Concentraded white Dashi to discover the authentic flavors of traditional Japanese cuisine on a daily basis.
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Ago flying fishes Yakidashi broth
From €12.30This dashi broth is prepared from Japanese Ago flying fish (fished in Nagasaki, most reputed one), cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
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Baby "Iriko" anchovies Yakidashi broth
From €12.30This dashi broth is prepared from dried Japanese baby "iriko" anchovies, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
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Dried "Nodoguro" rock fish Yakidashi broth
From €12.30This dashi broth is prepared from dried "nodoguro" rock fish (rare fish appreciated for its fatty and juicy meat by the best Chefs in Japan), cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
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Fugu Yakidashi broth
From €12.30This dashi broth is prepared from Japanese fugu fish flesh and bones, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse -
Dried bonito Yakidashi broth
From €12.30This dashi broth is prepared from dried bonito, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
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Oyster Yakidashi broth
From €12.30This dashi broth is prepared from Hiroshima oyster meat, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.
Sachets to infuse
