{"title":"Dashi and fish","description":"\u003ch2\u003eWhat is dashi made of?\u003c\/h2\u003e\n\u003cp\u003eAt Nishikidôri, you'll find everything you need to make a \u003cstrong\u003edashi broth\u003c\/strong\u003e, whether in powdered dashi form, ready-to-use broth, or by using fresh ingredients to prepare a homemade dashi recipe. Our selection includes high-quality ingredients that will allow you to recreate the rich, umami taste of traditional Japanese \u003cstrong\u003edashi\u003c\/strong\u003e, while offering options suitable for all needs.\u003c\/p\u003e\n\u003cp\u003eHow to use dashi?\u003c\/p\u003e\n\u003cp\u003eDashi is an essential broth in Japanese cuisine. It is used for miso soup, broths (udon, ramen...), and simmered dishes to give them a real umami taste.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch3\u003eIngredients to prepare dashi\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTraditional dashi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you want to start preparing your own \u003cstrong\u003eJapanese dashi\u003c\/strong\u003e, we have all the necessary products to recreate this traditional recipe at home. \u003cstrong\u003eDashi\u003c\/strong\u003e is prepared by infusing ingredients in cold or warm water, and there are several ways to do it depending on your tastes and preferences.\u003c\/p\u003e\n\u003cp\u003eThe basic ingredients for a \u003cstrong\u003ehomemade dashi broth\u003c\/strong\u003e include kombu seaweed, dried shiitake mushrooms, katsuobushi dried bonito flakes, or dried sardines, depending on the type of dashi you want to prepare. Bonito dashi is particularly appreciated for its richness and powerful taste, while the addition of shiitake and kombu creates a milder and vegan version, without compromising on the depth of flavors.\u003c\/p\u003e\n\u003cp\u003eAt Nishikidôri, we offer high-quality Japanese products to prepare homemade dashi like a true Japanese chef. You'll find bonito flakes, kombu seaweed, dried shiitake mushrooms, and much more to prepare a dashi broth with rich and authentic flavors.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReady-to-use dashi broths: simplicity and quality\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor those looking for an even quicker, ready-to-use preparation, our range of ready-to-use dashi broth is the ideal solution. These broths are already cooked, balanced, and ready to be used in your favorite recipes. Prepared exclusively from kombu seaweed and shiitake mushrooms, they offer a rich base of Japanese dashi, infused with the unique flavor of umami.\u003c\/p\u003e\n\u003cp\u003eAnother very popular option is \u003cstrong\u003evegan dashi\u003c\/strong\u003e broth, such as that offered by the Fueki Shoyu brand, a Japanese producer that uses traditional brewing methods to make quality soy sauce. This soy sauce is then used as the base for a 100% vegan dashi broth, offering a rich umami taste without animal products. This broth is perfect for vegan cooking enthusiasts looking for an authentic and natural flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePowdered dashi\u003c\/strong\u003e is also a quick solution. Thanks to this convenient format, you can easily prepare a quality dashi broth.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch2\u003eThe dashi broth recipe\u003c\/h2\u003e\n\u003cp\u003eIt can be used as dashi for ramen base. Its preparation is simple. You can enhance it with \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/57-algues-japonaises\"\u003eseaweed\u003c\/a\u003e, \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/134-champignons-shiitake-maitake\"\u003eshiitake\u003c\/a\u003e mushrooms, katsuo bushi.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/hgQ9BUKaFGY?si=bzK5mmdYFqRdt5sJ\" title=\"YouTube video player\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eLooking for quality bonito dashi or ready-to-use dashi broth or ingredients to prepare your own Japanese dashi at home? Our selection meets all your needs. Explore our products and discover how to add a unique umami taste to your dishes with dashi, an essential broth in Japanese cuisine.\u003c\/p\u003e","products":[{"product_id":"bonite-sechee-katsuobushi-de-yaizu-en-morceau","title":"Dried bonito Katsuobushi from Yaizu in whole piece","description":"\u003cp\u003eKatsuobushi has several by-products with different names, depending on the stages and degree of the production process. Bonito that has been boiled, smoked and dried is known as arabushi. When the surface of the arabushi is shaved and it is trimmed to improve its shape, it is then called hadakabushi. If mould (a microscopic fungus) is then cultivated on the hadakabushi two or more times, it is called karebushi. The general term encompassing all these products is katsuobushi.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/1-_Autenthique_Katsuobushi_de_Yaizu_-_2026.pdf?v=1787301319\" target=\"_blank\" rel=\"noopener\"\u003eLearn more\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"SHINMARUSHO","offers":[{"title":"100-140 g net","offer_id":54111278989645,"sku":"NISKATS2","price":9.48,"currency_code":"EUR","in_stock":false},{"title":"181-220 g net","offer_id":54111279022413,"sku":"NISKATSI","price":13.46,"currency_code":"EUR","in_stock":true},{"title":"221-260 g net","offer_id":54111279055181,"sku":"NISKATS4","price":17.54,"currency_code":"EUR","in_stock":true},{"title":"261-300 g net","offer_id":54111279087949,"sku":"NISKATS5","price":20.19,"currency_code":"EUR","in_stock":false},{"title":"141-180 g net","offer_id":54111279120717,"sku":"NISKATS3","price":12.18,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KATS1.webp?v=1786960037"},{"product_id":"bouillon-yakidashi-superieur-au-kombu-et-shiitake","title":"Superior Yakidashi broth with kombu and shiitake - 40g","description":"\u003cp\u003e\u003cspan\u003eKombu combined with shiitake enhances the umami flavour.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe result is simply remarkable: a professional-quality dashi stock.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003ePROFESSIONAL-QUALITY YAKIDASHI INFUSION STOCK RANGE:\u0026nbsp;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNo colouring, no additives, no preservatives, no flavour enhancers. Dashi with flavours enhanced by 20%. Seto Tekko offers you a professional-quality dashi stock here. You can adjust the strength of your dashi stocks according to the desired intensity and use.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eOTHER USES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e- You can also empty 2 sachets into a saucepan after infusing and mix with 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 to 2 tablespoons of freshly grated ginger (to taste), then cook over a low heat until the water has evaporated. Only a thick syrup should remain.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e- You can also empty 2 sachets of dashi stock into a saucepan after infusing, then add 1 tablespoon of soy sauce and 1 tablespoon of mirin, 1 tablespoon of toasted sesame seeds and finally 1 tablespoon of honey. Again, cook over a low heat until the water has evaporated and a thick syrup is obtained. These 2 delicious mixtures will enhance your marinades, vegetables and fried rice…\u003c\/p\u003e","brand":"SETO PRESS FOODS","offers":[{"title":"Default Title","offer_id":54111285641549,"sku":"NISST36","price":6.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ST36-s.webp?v=1782466608"},{"product_id":"dashi-concentre-de-ne-kombu-extra","title":"Extra Ne Kombu concentrated dashi - 300ml","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eThe Ne kombu is the part of the kombu that is very close to the root, and the most nutritious. When the kombu is young, this part is extremely nutritious as the cells divide and develop. It contains a large amount of fibre, iodine, calcium, iron, potassium, etc. This part is very limited, only a few centimetres for each kombu seaweed, which makes it a very precious food.\u003cbr\u003eAfter 3 days of cooking, the kombu has melted and been transformed into a broth. The richness, umami, and all the components and nutrients of the kombu are preserved. The flavour of the kombu remains intact.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"HOKKAIDO KENSHO","offers":[{"title":"Default Title","offer_id":54111328239949,"sku":"NISDAK1","price":14.31,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/DAK1.webp?v=1786960210"},{"product_id":"dashi-de-shiitake","title":"Shiitake dashi - 360ml","description":"\u003cp\u003eDashi is highly compatible not only with Japanese cuisine, but also with Western cuisine. One of the characteristics of this dashi is that it contains no products of animal origin. Adding just a tiny amount of dashi will give depth to your dishes and make them even more flavourful than usual. Of course, it is also recommended to drink it with hot water. This vegetarian stock contains no additives, colourants or preservatives.\u003c\/p\u003e","brand":"TAKEHISA","offers":[{"title":"Default Title","offer_id":54111365005645,"sku":"NISTAKE3","price":16.07,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TAKE3-s.webp?v=1782200371"},{"product_id":"mini-granules-de-dashi-katsuobushi","title":"Mini katsuobushi dashi granules","description":"\u003cp\u003e\u0026nbsp;The most popular dashi is made from dried fish flakes (katsuobushi or bonito flakes) and dried kelp (kombu). There are also vegetarian or vegan dashi, including versions made from dried kelp without the fish flakes and shiitake dashi made from dried shiitake mushrooms.\u003c\/p\u003e\n\u003cp\u003eThe characteristic common to all dashi is the taste of umami, which is difficult to describe but is the very essence of flavour. It is an essential ingredient in many classic Japanese dishes: miso soup, somen, soba, ramen, stews, etc.\u003c\/p\u003e","brand":"Maruni Co.,Ltd.","offers":[{"title":"100 g net","offer_id":54111368053069,"sku":"NISMRN002-S","price":5.88,"currency_code":"EUR","in_stock":true},{"title":"500 g net","offer_id":54111368085837,"sku":"NISMRN002","price":15.97,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MRN002-s.webp?v=1782200379"},{"product_id":"dashi-blanc-concentre-de-shiitake","title":"Concentrated white shiitake dashi","description":"\u003cp\u003eThe palate is rich and powerful, with a fine balance of saltiness and sweetness, almost toasty notes reminiscent of roasted cereals, with hints of meat\u003c\/p\u003e","brand":"CHOKO SHOYU","offers":[{"title":"300 ml net","offer_id":54111373295949,"sku":"NISCSH13","price":5.49,"currency_code":"EUR","in_stock":false},{"title":"1 L net","offer_id":54111373328717,"sku":"NISCSH14","price":12.29,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/CSH13-s.webp?v=1782141554"},{"product_id":"bouillon-katsuo-dashi","title":"Katsuo dashi stock","description":"\u003cp\u003eDashi refers to a group of broths that can be prepared by steeping various ingredients in cold or lukewarm water. The best-known dashi is made from steeped kombu seaweed.\u003c\/p\u003e\n\u003cp\u003eOn the side of assertive flavours, the most renowned are those made by extracting the flavour from dried bonito flakes katsuobushi, dried sardines, dried shiitake mushrooms…\u003c\/p\u003e\n\u003cp\u003eAmong the various dashi, the common thread is the incomparable umami flavour. Roughly translated as \"delight\" in Japanese, umami is that rich, savoury and enveloping quality that lingers on the tongue and makes certain foods so irresistibly delicious.\u003c\/p\u003e\n\u003cp\u003eShiitake mushrooms contain guanylic acid, which is one of the tastes of \"umami\". Together with the glutamic acid from kombu and the inosinic acid from dried bonito flakes, they are the three main components of umami.\u003c\/p\u003e","brand":"Yamajirushi jyozo co.,ltd","offers":[{"title":"10 pods 5g","offer_id":54111373558093,"sku":"NISMRN006-S","price":8.72,"currency_code":"EUR","in_stock":true},{"title":"1000 pods of 5g","offer_id":54111373590861,"sku":"NISMRN006","price":355.45,"currency_code":"EUR","in_stock":false},{"title":"100 pods 5g","offer_id":54111373623629,"sku":"NISMRN006-XL","price":38.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MRN006-s.webp?v=1782200020"},{"product_id":"noix-de-petoncles-cuites-sechees-hotate-bushi","title":"Cooked dried scallops Hotate bushi 50g","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cp\u003eDried scallop adductor muscles (hotate bushi) rank among the most prized ingredients in Asian gastronomy. Obtained by cooking and then drying the adductor muscles of the scallop, they concentrate flavours and nutrients while offering excellent shelf life. Japanese products, particularly those from Hokkaido, are especially renowned for their quality and aromatic richness.\u003c\/p\u003e\n\u003cp\u003eVery rich in proteins and compounds responsible for umami (glycine, alanine, glutamic acid and inosinic acid), they bring depth and complexity to broths, soups, ramen, cooked rice dishes and braised dishes. In Japan, they are also enjoyed as they are as an aperitif snack or as an accompaniment to drinks.\u003c\/p\u003e\n\u003cp\u003eTraditionally regarded as a highly prized product since the Edo period, dried scallops are also valued for their content of taurine, zinc, potassium, vitamin B12 and folic acid, which contribute to their reputation as a nutritious food beneficial to the body.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111382765901,"sku":"NISW006","price":18.48,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/W006-s.webp?v=1782227487"},{"product_id":"copeaux-de-katsuobushi-hanakatsuo","title":"Katsuobushi Hanakatsuo Shavings","description":"\u003cp\u003e\"Katsuobushi\" is the common name for smoked and dried bonito. \"Katsuobushi\" has several by-products with different names, depending on the stages and degree of the preparation process. Bonito that has been boiled, smoked and dried is known as \"arabushi\". When the surface of \"arabushi\" is shaved and trimmed to improve its shape, it is called \"hadakabushi\". If a mould (microscopic fungus) is then cultivated on the \"hadakabushi\", twice or more, it is called \"karebushi\". The general term encompassing all these products is \"katsuobushi\".\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"40 g","offer_id":54111382864205,"sku":"NISWU003","price":6.35,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":54111382896973,"sku":"NISWU001","price":44.41,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WU003-s.webp?v=1782227556"},{"product_id":"copeaux-de-katsuobushi-hanakatsuo-premium","title":"Katsuobushi Hanakatsuo Premium Flakes","description":"\u003cp\u003e\"Katsuobushi\" is the common name for smoked and dried bonito. \"Katsuobushi\" has several by-products with different names, depending on the stages and degree of the production process. Bonito that has been boiled, smoked and dried is known as \"arabushi\". When the surface of \"arabushi\" is shaved and trimmed to improve its shape, it is called \"hadakabushi\". If a mould (microscopic fungus) is then cultivated on the \"hadakabushi\" two times or more, it is called \"karebushi\". The general term encompassing all these products is \"katsuobushi\".\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"100 g","offer_id":54111382929741,"sku":"NISWU004","price":16.78,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":54111382962509,"sku":"NISWU002","price":64.36,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WU004-s.webp?v=1782227557"},{"product_id":"bouillon-yakidashi-katsuo-superieur-a-la-bonite-sechee","title":"Superior Yakidashi katsuo dried bonito stock - 70g","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003ePROFESSIONAL-QUALITY YAKIDASHI INFUSION STOCK RANGE:\u0026nbsp;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNo colouring, no additives, no preservatives, no flavour enhancers. Dashi with flavours enhanced by 20%. Seto Tekko offers you a professional-quality dashi stock here. You can adjust the strength of your dashi stocks according to the desired intensity and use.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eOTHER USES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e- You can also empty 2 sachets into a saucepan after infusion and mix with 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 to 2 tablespoons of freshly grated ginger (according to your taste), then cook over a low heat until the water has evaporated. Only a thick syrup should remain.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e- You can also empty 2 sachets of dashi stock into a saucepan after infusion, then add 1 tablespoon of soy sauce and 1 tablespoon of mirin, 1 tablespoon of toasted sesame seeds and finally 1 tablespoon of honey. Again, cook over a low heat until the water has evaporated and a thick syrup is obtained. These 2 delicious mixtures will enhance your marinades, vegetables and stir-fried rice…\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/C6C9AeFWlL4?si=gaIsSJpMu8Prrpfc\" height=\"315\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"SETO PRESS FOODS","offers":[{"title":"Default Title","offer_id":54111399280973,"sku":"NISST34B","price":9.43,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ST34B-s.webp?v=1782200301"},{"product_id":"bouillon-dashi-concentre-vegan-dashi-no-moto-150ml-ou-1000-ml","title":"Concentrated vegan dashi stock, dashi no moto - 150ml or 1000 ml","description":"","brand":"FUEKI SHOYU","offers":[{"title":"1 L net","offer_id":54111434768717,"sku":"NISFUE13","price":18.01,"currency_code":"EUR","in_stock":true},{"title":"150 ml net","offer_id":54111434801485,"sku":"NISFUE12","price":6.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/FUE12-s.webp?v=1782142127"},{"product_id":"bouillon-kinoko-dashi","title":"Kinoko dashi broth","description":"\u003cp\u003eDiscover a symphony of flavours:\u003c\/p\u003e\n\u003cp\u003e• The shiitake, a flavoursome and meaty mushroom, brings rich and complex umami notes to the dashi.\u003c\/p\u003e\n\u003cp\u003e• The maitake (hen-of-the-woods), known for its mild and delicate flavour, adds a touch of subtlety to the broth.\u003c\/p\u003e\n\u003cp\u003e• Hiratake (king oyster mushroom), with its firm texture and pronounced flavour, lends a unique depth to the dashi.\u003c\/p\u003e\n\u003cp\u003eHealth benefits:\u003c\/p\u003e\n\u003cp\u003e• Rich in fibre, the hiratake king oyster mushroom promotes digestion and contributes to better gut health. It also contains vitamin D and essential minerals for strong bones.\u003c\/p\u003e\n\u003cp\u003e• The Maitake hen-of-the-woods mushroom is renowned for its ability to stimulate metabolism and support weight loss. It is also rich in niacin, an important nutrient for cardiovascular health.\u003c\/p\u003e\n\u003cp\u003e• Shiitake is an excellent source of B vitamins and copper, which play a crucial role in energy production and immune function. The kinoko mushroom dashi is an excellent way to add a rich flavour to vegetarian dishes, offering a tasty alternative to meat stock.\u003c\/p\u003e","brand":"Yamajirushi jyozo co.,ltd","offers":[{"title":"10 pods 5g","offer_id":54111436210509,"sku":"NISMRN005-S","price":5.12,"currency_code":"EUR","in_stock":true},{"title":"1000 pods of 5g","offer_id":54111436243277,"sku":"NISMRN005","price":308.06,"currency_code":"EUR","in_stock":false},{"title":"100 pods 5g","offer_id":54111436276045,"sku":"NISMRN005-XL","price":34.12,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MRN005-s.webp?v=1782200020"},{"product_id":"bouillon-dashi-blanc-concentre-310ml-ou-1800-ml","title":"Concentrated White Dashi Stock - 310ml or 1800ml","description":"\u003cp\u003eDashi broth, a true concentrate of umami, is at the heart of Japanese cuisine. Indispensable in everyday cooking, it forms the base of many preparations, both in home kitchens and among chefs, caterers and food producers. Its subtle, balanced flavour enhances ingredients without masking them, revealing the full refinement of dishes. Versatile and essential, dashi is used for soups, sauces and broths as well as to elevate braised dishes, vegetables or proteins, bringing an authentic and refined signature to every recipe.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"310 ml","offer_id":54111436702029,"sku":"NISTYT022","price":6.26,"currency_code":"EUR","in_stock":true},{"title":"1800 ml","offer_id":54111436734797,"sku":"NISTYT023","price":25.36,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TYTO22-s.webp?v=1782200373"},{"product_id":"saba-bushi-atsukezuri","title":"Saba-bushi atsukezuri","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"___be36l80 fbotcpb fy77jfu f6dzj5z\"\u003e\n\u003ci aria-hidden=\"true\" data-tabster-dummy=\"\" role=\"none\" tabindex=\"0\"\u003e\u003c\/i\u003e\n\u003cdiv class=\"fai-CopilotMessage r1f6yzd6 ___1fjo9g7 f1g2tzg5 fgct6un fy77jfu f2c7lf3\" name=\"[object Object]\" data-tabster=\"{\u0026quot;groupper\u0026quot;:{\u0026quot;tabbability\u0026quot;:2},\u0026quot;focusable\u0026quot;:{}}\" aria-posinset=\"24\" aria-setsize=\"24\" aria-labelledby=\"copilot-message-rdqm-title copilot-message-rdqm\" role=\"article\" tabindex=\"0\"\u003e\n\u003cdiv class=\"fai-CopilotMessage__content r1izxv8h ___7qar2c0 fcthzvy\" id=\"copilot-message-rdqm\" dir=\"auto\"\u003e\n\u003cdiv\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cdiv class=\"___1vve6yh f22iagw f1vx9l62 f122n59 f3bhgqh f1mnxvew fly5x3f\"\u003e\n\u003cdiv class=\"___j4vmuw0 f22iagw f1vx9l62 f1869bpl fly5x3f fbc6vix\"\u003e\n\u003cdiv data-testid=\"loading-message\" tabindex=\"-1\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv data-testid=\"lastChatMessage\" class=\"___1yop6mf f336tjw f9ijwd5 fz7g6wx fod5ikn f1s184ao\" id=\"response-idrdqk\"\u003e\n\u003cdiv class=\"___1peis63 f22iagw f1063pyq f6jr5hl f1c88k3p\"\u003e\n\u003cdiv class=\"___4htdyp0 fz7g6wx fy77jfu\"\u003e\n\u003cdiv data-message-type=\"Chat\" data-testid=\"markdown-reply\" class=\"___1j4t0a1 f1lmfglv f1abmfm4\" aria-hidden=\"false\" dir=\"auto\"\u003e\n\u003cdiv class=\"___nfp7g60 f22iagw f1vx9l62 fkmyikg fk15e71 f1k953kz f137keqj f1rncccw f1stllg3 f1w4kmmc f1tric3v f10dk5ic fx8cdsv f16nlwsl f1eookvz fhjrts3 fqugt2f f18d18k8 f1v1vhmp f1hdmul3 f198vjnp f2dshw1 fjpjndq fnmj2pj ffrrb40 f1mon110 fhajzam fimndk6 fxv4dng fb1rn9k f59wlhv f1xmfh30 f18yf5o5 fmr6chf fw8qy2q ff161sd f1qr7t77 f1yyogn1 foogchg fp5872b f1tpb8gf f1hdgrc8 f1vatr43 frkxccd f9pdzkb f158oiaz ft5kggy f5l4ui7 f13j03li f18xdoka f8off4e f1go6zfc f128n2ra f1jpxw2j f1lwd9n0 fy0b8hm f1g2633v fx4kvgi fkvolse f1gxrt3a f1os76ua f1js9cnw f1g87ej0 freluf8 f1yggaq6 f2i3chp f1151osp florpoh f35kzfz ftp9m57 f1e288vi fz62hnz fixvuys f1nmofwh fc1c6mv f18a2er7 fhvkrdl fhxnn68 f1oce4bo fvhlfan f7tc0t0 f1ngf1n2 ffrzq6x f1yjiq2m f1aqdgql f1huvaf f10ij78l f1k94sa4 fkmfumq f1jvzkyl f1eu24ob f1xbfc1f fmf0lwf f107dsy8 f3w566c f4648sl f13zpkng f7unjfp f8p1rz fzu6h1w f1i1bi6h f1smo7hi f1sk1xod f1kgogdq f1gjktkp ft608jz f1o9wiiv fg3xr24 fhd155k f1b8gl2e fg4b9ou flb4lo fdicbfk fgwcyh1 f1jbds0d f1fb9uea f1stuka4 fcrtu6g fwqh0xn f11w66yg f6e0e65 f1vvgu0 f1607507 fgct6un f1ec1nbe fg3fpv7 f1m9bycv f1ntoah8 f1b694rt faql4r2 fpjuhzh fmavl6h f1d9bsk fmzhlt0 f145l92p fwkyaqm f129obh1 f19la9g f127w39w fr0ux9m fxhidck f1cu4h9j f1wnbo7v f1eueg4z fy9c24f f1h2o91j f1iw08fq f19n0e5\"\u003e\n\u003cp\u003eDashi is the fundamental stock of Japanese cuisine. More than a simple broth, it forms the aromatic base of many dishes, bringing depth and balance to flavours. Unlike Western stocks, which are often prepared by long cooking of several ingredients, dashi is made quickly from a few carefully selected raw materials. Its gustatory richness rests essentially on umami rather than on fats.\u003c\/p\u003e\n\u003cp\u003eThis dashi is made from saba-bushi, a dried fish obtained from mackerel. Its production follows a traditional process involving cooking, deboning, then drying and smoking the fish. Rich in inosinic acid, it develops a particularly intense umami.\u003c\/p\u003e\n\u003cp\u003eSaba-bushi dashi stands out for its powerful character, its aromatic depth and its fuller-bodied taste compared to katsuobushi. It offers a savoury profile with pronounced marine notes, a beautiful lingering finish and sometimes a slight acidity. It is particularly appreciated for bringing richness and complexity to soups, noodles, sauces and simmered dishes in Japanese cuisine.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"100 g","offer_id":54111437324621,"sku":"NISWA003S","price":7.16,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111437357389,"sku":"NISWA003","price":59.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WA003-s.webp?v=1782227487"},{"product_id":"niboshi-atsukezuri","title":"Niboshi Atsukezuri","description":"\u003cp\u003e\"Bushi\" and \"niboshi\" are the main ingredients best suited for dashi and soups.\u003cbr\u003eNiboshi, characterised by a mild aroma, allows for a rich and flavoursome dashi.\u003cbr\u003eThe production process for niboshi is relatively straightforward: the small fish are boiled in salted water (to cook them and activate the enzymes that facilitate drying and flavour development), then thoroughly dried.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eFor the best possible flavour, it is often recommended to remove the head and entrails of the niboshi before preparing the dashi. These parts can impart a bitter or overly fishy taste and make the dashi broth cloudy. However, for very small niboshi (such as kaeri) or high-quality ones, this step is sometimes omitted. Some cooks also lightly dry-toast the niboshi in a pan before using them in order to enhance their aroma and reduce any lingering fishy flavour.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"100 g","offer_id":54111437422925,"sku":"NISWA004S","price":7.44,"currency_code":"EUR","in_stock":false},{"title":"1 kg","offer_id":54111437455693,"sku":"NISWA004","price":61.61,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WA004-s.webp?v=1782227487"},{"product_id":"niboshi","title":"Niboshi","description":"\u003cp\u003e\"Bushi\" and \"niboshi\" are the main ingredients best suited for dashi and soups.\u003cbr\u003eNiboshi, characterised by a mild aroma, produces a rich and flavourful dashi.\u003cbr\u003eThe process of making niboshi is relatively simple: the small fish are boiled in salted water (to cook them and activate the enzymes that facilitate drying and the development of flavours), then thoroughly dried.\u003cbr\u003eTo obtain the best possible flavour, it is often recommended to remove the heads and entrails of the niboshi before preparing the dashi. These parts can impart a bitter or overly fishy taste and make the dashi broth cloudy. However, for very small niboshi (such as kaeri) or high-quality ones, this step is sometimes omitted. Some cooks also lightly dry-toast the niboshi in a pan before using them in order to enhance their aroma and reduce any lingering fishy flavour.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"80 g","offer_id":54111489950029,"sku":"NISW001S","price":8.63,"currency_code":"EUR","in_stock":false},{"title":"1 Kg","offer_id":54111489982797,"sku":"NISW001","price":54.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/W001S-s.webp?v=1782227487"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/en_poudre_a_infuser_6785d9f0-954f-40a8-9405-c0b94f7aea74.webp?v=1786720923","url":"https:\/\/www.nishikidori.com\/en\/collections\/dashi-and-fish.oembed","provider":"Nishikidori","version":"1.0","type":"link"}