• For a consistend dashi : dilute 50g of kombu in 1/2 liter of water ; for a light dashi: dilute 25 to 30g of kombu in 1/2 liter of water (to rehydrate, leave it to marinate at room temperature for 6 to 12 jours, then cook slowly)
• Bring water to +85°C (not higher)
• Remove preparation from the stove and let infuse for 10 min (you can also continue cooking / reheating preparation slowly for 10 more min to get more flavors. A gentle water will let the kombu seaweed express all its aromas)
Dashi, at the heart of Japanese cooking
For more than a century, UNENO is one of the best Dashi ambassadors, which is said to be the very essence of Japanese cooking... This stock is used for a multitude of emblematic dishes. Made from edible seaweed – Kombu – and flakes of dried bonito – Katsuo-bushi – Dashi embodies the art of Japanese 'haute-cuisine'.
UNENO : ultimate quality
Anxious to guarantee the best sourcing possible for the ingredients of its Dashi, defending an authentic preserved quality, "handing down" an exceptional culinary tradition to future generations, UNENO has always been very keen on developing its know-how to make products of the day, responding to consumer's needs. This is why they are always a success with connoisseurs .
UNENO Dashi : production secrets
UNENO guarantees that it only uses the best Kombu in its Dashi, coming directly from the Isle of Rishiri in Hokkaïdo (the most famous Japanese origin). The other Dashi ingredient is dried bonito (Katsuo-bushi). UNENO constantly ensures respect of fishing and production norms: the bonito is line or net fished, frozen on board, cut on landing then boiled, smoked, dried, sliced, shaped and finally sun-dried.