NH Eight Kinds of Japanese Style Dashi

"Natural House Cooking Master" Choose the real thing for your basic dashi. A luxurious blend of eight kinds of high-quality domestic seafood and mountain produce. No salt or chemical seasonings are used. Great as a base to bring out the flavor of the ingredients.

Only carefully selected domestic seafood and mountain produce is used

The ingredients are only "dried horse mackerel, dried bonito, dried anchovy, dried bonito flakes, dried flying fish, Hidaka kelp, and dried shiitake mushrooms." Introducing eight types of ingredients for this authentic dashi made by a long-established bonito flakes company.

"Mackerel flakes (from Shizuoka Prefecture)"
Made with dried mackerel produced in Shizuoka Prefecture, the umami of the mackerel gives the soup stock a rich flavor.

"Muroaji flakes (domestic)"
This dish uses horse mackerel flakes, which go well with mackerel flakes and bring out the flavor of each.

"Roughly dried bonito (from Kagoshima Prefecture)"
We use rough dried bonito flakes from Kagoshima Prefecture, which are smoked and dried using oak or oak trees to give them a fragrant aroma.

"Dried bonito flakes (from Kagoshima Prefecture)"
We use dried dried bonito flakes from Kagoshima Prefecture. After scraping off the surface of the rough bonito flakes, we apply high-quality mold several times to remove excess moisture and finish the product.

"Hard-mouthed sardine (from the Setouchi region)"
The Japanese anchovy is a type of sardine that is often seen as "niboshi" (dried sardines). We use sardines from the Setouchi region.

"Ago (flying fish) (Kyushu)"
Dried flying fish is mainly used in the Kyushu region and is sometimes used as a secret ingredient in ramen.

"Hidaka kelp (from Hokkaido)"
Konbu contains the umami component glutamic acid. Hidaka konbu is used not only for dashi stock but also for konbumaki (kelp rolls).

"Dried Shiitake Mushrooms (Domestic)"
Dried shiitake mushrooms have a unique aroma and are characterized by the fact that the drying process increases the umami content compared to raw shiitake mushrooms.

Contains no food additives, yeast extract, protein hydrolysates or seafood extracts. Perfect for miso soup, simmered dishes, rice dishes and other Japanese cuisine, as well as a base for a variety of dishes to bring out the flavor of the ingredients.
No salt or chemical seasonings used.

[ Ingredients ] Mackerel fillets (from Shizuoka Prefecture), horse mackerel fillets (domestic), dried anchovy sardines (from the Setouchi region), bonito fillets (from Kagoshima Prefecture), dried bonito flakes (from Kagoshima Prefecture), dried flying fish (from Kyushu), Hidaka kelp (from Hokkaido), dried shiitake mushrooms (domestic)
[Capacity] 112g (8gx14 bags)
[Best before date] 1 year [How to use]
Eight kinds of umami Japanese-style soup stock: three appealing points
1. Genuine: The ingredients are only domestic seafood and mountain produce! No salt or chemical seasonings are used. Richly fragrant and delicious ingredients.
2. Easy and convenient: Just add the triangular teabags to the pot. Boil for 5 minutes. Enjoy the authentic taste of a professional tea at home.
3. Two delicious flavors: After making the stock, you can use the stock powder to cook a second time. Enjoy the deliciousness of whole foods in stir-fries and furikake.
* Always boil the dashi powder before using.