Yuzu ans Shiitake Dashi broth to infuse

When 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

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NISUNE4

16.65€ TTC

The major ingredient, kombu, can be wild or cropped but comes exclusively from Rishiri Island, north of Hokkaido, one of the best origins in the world.
As for the culture kombu, the Uneno family has trusted the same producer for over thirty years. The latter only produces for them. The dashi proposed here is unique, fresh, rich in flavors.

Our perfect combination : crab, razor shell, octopus, squid, rock fishes, poultries, veal meat, pastry.

Preparation : set your infusion bag in a saucepan containing 5 liters of cold water. Bring to a boil and keep boiling for 10 minutes. Remove from heat, the dashi is ready.

  • Ingredients : katsuobushi dried bonito, Rishiri kombu from Hokkaido, 20% yuzu, 10% shiitake mushroom
  • Packaging : 70 g net sachet
  • Storage : store away from light and heat and moisture
  • Origin : Kyoto, Japan
  • Allergenics : dried bonito

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Yuzu ans Shiitake Dashi broth to infuse

Yuzu ans Shiitake Dashi broth to infuse

When 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

Write your review