Kombu Dashi Soup Stock 10x4g

Instant vegan dashi made with ma-kombu from Shiroguchihama, the stretch of southern Hokkaido coast that once sent its kelp to the imperial court. The name Shiroguchihama means white mouth, after the cross-section of the fronds: the kelp grows so thick there that a cut leaf shows pale, almost white flesh.

Yamaki has been in the dashi business since 1917. For this dashi, the house skips the fish entirely: the flavour comes from ma-kombu powder and nothing else. Kelp working alone gives you a stock that is pale, round and mild, without the iodine sharpness or fishy edge other dashi can bring, so it carries delicate things instead of covering them. No katsuobushi, no shiitake, nothing else pulling focus.

The granules dissolve the second they hit water, hot or cold, and each sachet is portioned for a pot of soup for four, so you open exactly what you use.

Product details

• Net: 40g, 10 sachets of 4g
  Ingredients: salt, glucose, flavouring ingredients (kombu powder, kombu extract), seasoning (amino acids etc.)
  
• Origin: Iyo, Ehime, Japan
  

How to use

• 1 sachet (4 g) per 600 ml water, dashi for 4 servings
• Dissolves in cold or hot water, no soaking and no straining
• Also good stirred into simmered vegetables, rice or fried rice
• Already salted, so hold back on salt and soy sauce elsewhere in the dish

Recommended for

• Everyday miso soup and clear soups
• Plant-based Japanese cooking
• Hot pot and shabu-shabu broth
• Anyone who wants real kombu character without keeping dried kelp on hand