``Authentic dashi pack'' made with the teahouse's high-quality gyokuro from Yame and 6 kinds of domestically produced ingredients.
[Contents] 1200g (8g x 50 packs x 3 bags)
[Ingredients] Salt (made in Japan), sugar, flavor ingredients (bonito powder, mackerel powder, dried sardine powder, flying fish powder, kelp grains, shiitake mushroom powder), bonito stock granules, green tea, powdered soy sauce/seasonings (amino acids, etc.) ), calcium lactate, (contains wheat, mackerel, and soybeans)
[Best before date] One and a half years from the date of manufacture
*No synthetic preservatives, artificial sweeteners, or synthetic colorants are used. *Calcium lactate (L-type fermented calcium lactate) is made from plant-based raw materials with high water solubility.
“Dashi” is the key to delicious dishes
Add umami-rich Gyokuro to seafood and mountain delicacies, including Agodashi (flying fish)! A flavorful dashi pack is now available.
It can be used for a variety of purposes, including miso soup, hot pot dishes, and simmered dishes, as well as by tearing open the dashi pack and using the contents as a seasoning.
The secret to deliciousness is seven kinds of domestic ingredients
High-quality natural ingredients chosen by professional chefs, such as grilled chin from Nagasaki, dried bonito flakes from Yaizu, and natural kelp from Rishiri.
By adding high-quality gyokuro from Yame to this, we succeeded in eliminating the characteristic odor of seafood.
Yakiago (produced in Nagasaki): Attractive with its distinctive aroma and strong, rich taste.
Urume sardines (from Kumamoto): Rich flavor and unique bitterness add depth to the taste.
Natural kelp (from Rishiri): Produces a clear, sweet and thick soup stock
Withered mackerel (from Makurazaki): Makes a strong but flavorless soup stock.
Bonito flakes (produced in Yaizu): Produces a transparent amber-colored soup stock
Koshin Shiitake mushrooms (from Miyazaki): Makes a strong, flavorful soup stock.
Yame Gyokuro (produced in Fukuoka): It has the effect of eliminating the fishy odor, resulting in a clean and deep flavor.
[How to make basic dashi]
One pack makes enough soup stock for about 3 to 5 people.
Put 1 pack in a pot with about 800ml of water, bring to a boil, boil for 2 to 3 minutes, and then remove.
[As a seasoning]
You can tear open the bag and use the soup stock inside as a seasoning.
It comes with a seasoning, so adjust the seasoning to suit your dish.
Recommended for fried rice, stir-fried vegetables, pasta, etc.
