Japanese Soup Base DASHI UMAMI bonito fish soup bouillon seasoning 8.8g X 30 bags [T58F29A]

Japanese Soup Base DASHI UMAMI bonito fish soup bouillon seasoning 8.8g X 30 bags [T58F29A]

Our Selling Price: US$11.30(tax incl.)

Weight: 570g

Available
Quantity: 250g

Item Description







ENJOY DELICIOUS JAPANESE COOKING IN A EASY WAY

The essence of Japanese cooking is to take good use of food`s natural tastes to make it delicious. Excellent `DASHI` Japanese soup base is indispensable for this. Soup base serves as a base of the taste of Japanese cooking. Unlike salt or soy sauce, it is a seasoning which gives a basic flavor of Japanese cooking.
`KATSUOFURIDASHI Soup Base` is a harmonized blend of five flavors : - Dried bonito flakes, - Kelp (a tpe of seaweed), - Shiitake mushroom, - Mackerel, - and Dried round herring. Just put water a bag of `KATSUOFURIDASHI Soup Base` into a pot and boil for one or two minutes to bring out the flavor, and the genuine soup base of Japanese cooking will be ready.

 

 

Using ingredients to the fullest advantage is the key to delicious Japanese food.

Japanese life expectancy is the longest in the word. They eat a lot of vegetables, root crops, potatoes, beans, mushrooms, and sea vegetables, but they don’t eat fat food much. That is said to be the reason.
Ingredients in Japanese food are mild, so you need to season to enjoy them.
Good DASHI is essential for nice Japanese food of which the ingredients are used to the fullest advantage. The taste of Japanese food depends on DASHI.
It is called UMAMI different from seasoning, such as salt and soy sauce.

The golden ratio of UMAMI founded out after 20 years of efforts.

We gathered natural ingredients which are used by professionals. 5 kinds of UMAMI are blended in 1 bag of KATSUOFURIDASHI. Although we used many kinds of ingredients, it was very difficult to find out the best blend. It took 20 years to achieve the golden ratio.
We asked for a monitoring test in a food laboratory in a university and pursued for this DASHI. We finally invented KATSUOFURIDASHI with which anyone can make tasty DASHI easily.

 

MISO SOUP

Ingredients (for 5-6 person)
KATSUOFURIDASHI..........1 bag
Water.......... 600ml
Miso (Soy bean paste).......... 1 or 2 teaspoons
Chopped green onion.......... proper quantity
Your choice of ingredients: for example Tofu, Wakame (seaweed), Various types of mushrooms, and vegetables
* Adjust the amount to suit your taste.

Directions
1. Pour water into a pot and put a KATSUOFURIDASHI bag into it.
2. After the water boils 1 to 2 minutes, take the bag out of the pot.
3. Put your choice of ingredients in the pot and boil them for 1 to 2 minutes. ( Please change boiling time according to ingredients. )
4. Put in the Miso stirring occasionally and boil over gentle heat.
5. Put Miso soup into a cup and enjoy with chopped green onions.

 

UDON / SOBA

Ingredients (for 1 person)
KATSUOFURIDASHI..........1 bag
Udon / Soba noodle.......... 1 packet
Water.......... 300ml
Soy sauce.......... a little
Minced Welsh onion.......... proper quantity
Your favorite ingredients such as Tempura, Kamaboko (steamed fish paste), and Wakame (Seaweed)

Directions
1. Pour water and 1 bag of KATSUOFURIDASHI in to a pot.
2. Boil it for 1 to 2 minutes to bring the flavor out, and take the bag out.
3. Add a little of soy sauce, and season it. Udon / Soba soup is ready.
4. Boil Udon / Soba noodle with a lot of water in another pot.
5. Drain Udon / Soba noodle well, and put in to a bowl
Pour the soup into it. Arrange your favorite topping along with a the chopped Welsh
onion top.
* Heat the bowl with boiled water before pouring Udon / Soba noodles so they don`t get cold.

 

ODEN

Ingredients (for 2 to 3 people = 15 to 20 skewers of ODEN)
Water.......... 1,000ml
KATSUOFURIDASHI.......... 2 bags
Salt.......... 1/2 tablespoons
Sugar.......... 2 tablespoons
Soy sauce.......... 3 tablespoons
Milin (Sweet cooking rice wine).......... 3 tablespoons
Boiled egg, Konnyaku, fibrous meat for one of the ingredients, Daikon (Japanese radish), Chikuwa (tubular fish meat), Kamaboko (steamed fish paste), Vienna sausage and any other ingredients which you like.
* Change the thickness of Oden soup as you like

Directions
1. Pour water and 1 bag of KATSUOFURIDASHI in to a pot.
Boil it for 1 to 2 minutes to bring the flavor out, and take the bags out.
2. Add fibrous meat for soup, season the soup, and boil them well.
At first, add boiled egg, Konnyaku, fibrous meat for one of the ingredients, and Japanese radish. Stew them for about 10 minutes.
3. Add paste foods such as Chikuwa or Kamaboko, and stew them for 20 minutes.
4. Turn the heat off and slowly let it cool as the soup soaks into the ingredients.
5. Heat it up just before you eat. You can enjoy well seasoned and delicious Oden.

* Put mustard paste, Shichimi-Togarashi (blend of seven spices), or Yuzu-Kosho (condiment paste made from Yuzu zest and chile peppers) in Oden, if you want.

 

YOSENABE (Chowder)

Ingredients (for 4-5 person)
KATSUOFURIDASHI..........1 bag
Water.......... 700ml
Milin (sweet cooking rice wine).......... 2 tablespoons
Your choice of ingredients: for example, fish, prawns, shellfish, chicken and vegetables including Chinese cabbage, Shiitake mushrooms, Japanese leeks, Tofu and noodles made from Konnyaku.......... proper quantity.
Seasoning: for example, Naga-Negi (long leeks), citrus Sudachi, Momijioroshi (grated radish and red pepper), Yuzu-Kosho (condiment paste made from Yuze zest and chile peppers).......... proper quantity.
*Adjust the amount to suit your taste.

Directions
1. Pour water into a pot and put a KATSUOFURIDASHI bag into it.
2. After the water boils 1 to 2 minutes, take the bag out of the pot.
3. Add soy sauce an Milin to taste.
4. After water boil, put cut ingredients (for easy eating size) into a pot.
At first boil fish and shellfish which take longer to cook.
5. When ingredients are cooked, it`s ready! Put soup and ingredients into a cup and enjoy with your favorite seasoning. You can enjoy with Ponzu sauce (Soy sauce and citrus juice).

 

DASHIMAKI (Japanese style omelet)

Ingredients (for 4 person)
KATSUOFURIDASHI..........1 bag
Water.......... 200ml
Egg.......... 5
Sugar......... 2 teaspoons
* Adjust the amount of sugar to suit your taste.

Directions
1. Pour water into a pot and put a KATSUOFURIDASHI bag into it.
2. After the water boils 1 to 2 minutes, take the bag out of the pot and then cool it.
3. Beat eggs in a bowl. Add Dashi soup and sugar in the egg and mix well.
4. Heat a frying pan on medium heat. Put a little cooking oil in the pan.
Pour one-third of egg mixture in the pan and spread over the surface.
5. Cook it until half done and roll the egg toward the bottom side.
Move the rolled egg to the top side.
6. Oil the empty part of the pan and pour another scoop of egg mixture in the space and
under the rolled egg.
7. After several repetitions of step 5 and step 6, turn the heat off.
8. Allow omelet to cool, and then cut into thick slices.
* Enjoy Dashimaki with soy sauce and grated Daikon (Japanese radish).
* Eggs, with your choice of ingredients such as cod roe, are delicious!
* You can cook scrambled eggs or omelets to use egg mixed with KATSUOFURIDASHI.
It tastes good.

 

TAKIKOMI GOHAN

Ingredients (for 2-3 person)
KATSUOFURIDASHI..........1 bag
Rice.......... 2 GO (300g)
Chicken meat without bones.......... 1/2 slice
Shiitake mushroom......... 3
Small carrot.......... 1/2
Konnyaku.......... 1/4 slice
Deep-fried Tofu..........1
Soy sauce.......... a little
* You can make Takikomi Gohan with a wide variety of ingredients which you like.
* Put less water in a rice cooker, when you use ingredients which contain a lot of water.

Directions
1. Wash rice, and soak it in water for 30 minutes.
2. Mince the ingredients.
3. Put the washed rice, water, 1 bag of KATSUOFURIDASHI, and all the ingredients into a
rice cooker.
Add a little soy sauce, if you want.

 

TENTSUYU (Seasoning soy sauce)

Ingredients (for 4 person)
KATSUOFURIDASHI..........1 bag
Water.......... 200ml
Soy sauce.......... 2 teaspoons
Milin (sweet cooking rice wine)......... 1.5tablespoons
Seasoning: for example, grated Daikon (Japanese radish), grated ginger.... proper quantity.
* Adjust the amount to suit your taste

Directions
1. Pour water into a pot and put a KATSUOFURIDASHI bag into it.
2. After the water boils 1 to 2 minutes, take the bag out of the pot.
3. After adding soy sauce and sweet cooking rice wine and reaching a full boil, it’s ready.
4. Enjoy dipping Tempura with seasoning.
* You can enjoy fine white noodles or Zaru-Soba (buckwheat noodles) with cool Tentsuyu.
* You can use for sauce of Tendon (Tempura rice bowl). Put rice and Tempura such as Tempura shrimp and vegetables into a Japan bowl. Pour rice-flavor sauce.
* Use KATSUOFURIDASHI powder for seasoning Tempura.
Mix coating with KATSUOFURIDASHI powder and cook Tempura.
They are very delicious and taste good in cold too.

 

CHAHAN (Chinese fried rice)

Ingredients (for 2 person)
KATSUOFURIDASHI..........1 bag - need contents of the bag after taking the flavor out.
Rice.......... 300g
Egg.......... 1
Shelled shrimp......... 100g
Your favorite ingredients like carrots, onions, Shiitake mushrooms etc....... proper quantity.
* Change the thickness as you like.

Directions
1. Devein shrimps and drain them. Cut ingredients into 5mm cubes.
2. Heat salad oil in a frying pan, and put a well mixed egg in to it.
Scramble the egg softly, and take it out.
3. Pour more salad oil into the frying pan, and fry other ingredients up.
4. Add the rice while breaking it into grains. Fry them over a high temperature. Put the
scrambled egg back, and fry them until they come to small pieces. Add the contents of
the bag, and season them with salt, pepper, and soy sauce.
* You can use for seasoning Udon or Yakisoba (pan-fried noodles).
1 bag of KATSUOFURIDASHI is used for 1 piece. Fry with vegetables and ingredients
you like. Change the thickness of seasoning such as sauce to suit your taste.

 


 

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