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.

This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.

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...

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

This 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

Concentrated vegan dashi broth

Fueki Shoyu has been using the same traditional brewing methods for over 200 years to make the soy sauce used as the base for this high-quality 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...

The 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.

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.