Yuzu and Shiitake Dashi broth to infuse Dashi
  • Yuzu and Shiitake Dashi broth to infuse Dashi
  • Yuzu and Shiitake Dashi broth to infuse Dashi

Yuzu and Shiitake Dashi broth to infuse

Yuzu and Shiitake Dashi broth to infuse

Réference : NISUNE4

Tax included

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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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.

Kyoto, Japan
70 g net sachet
katsuobushi dried bonito, Rishiri kombu from Hokkaido, 20% yuzu, 10% shiitake mushroom
keep away from light, heat and moisture
dried bonito
Nutritional values
Per 100 g : energy 342 kcal (1451 kJ) ; fat 3,0g, of which saturates 1,11g ; carbohydrate 41,2g, of which sugars 8,9g ; protein 37,6g ; salt 2,35g.
Recommanded use

Typical & authentic : UNENO style Dashi

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