Authentic Japanese flavor comes home with Tezukuri Katsuo Dashi, a versatile seasoning sauce that makes everyday cooking effortless. In traditional Japanese cuisine, dashi is the savory heart of countless classic dishes, from comforting noodle soups to simmered seasonal vegetables. This liquid seasoning blends deep dashi umami with light-colored soy sauce, adding rich depth to your meals without darkening the natural color of your ingredients.
The base is a flavorful first-press stock drawn from bonito, mackerel, soda bonito, and round herring flakes. Combined with kelp extract, yeast extract, brewed vinegar, real mirin, and smooth hon-jozo whole soybean soy sauce, it brings out the best in gentle, Kansai-style dishes.
It simplifies your recipes with easy dilution ratios. Try 30ml with 300ml of hot water for udon or soba soup, or 30ml with 600ml water and three eggs for steaming chawanmushi. Use 40ml with 400ml water for nikujaga stew, or 50ml with 600ml water and three cups of rice for takikomi gohan.
Long cherished as a mail-order exclusive in Japan, this multipurpose sauce comes in a generous 1000ml bottle. Each 100ml serving delivers 96kcal, 6.0g of protein, 0g of fat, and 18.0g of carbohydrates. Please note that this product contains wheat, soybean, mackerel, and gelatin allergens.
Handcrafted Bonito Dashi is a light-colored Japanese soup base made with generous first-stock dashi from bonito flakes, mackerel flakes, soda bonito flakes, and round herring flakes. It is blended with traditionally brewed whole soybean soy sauce and hon-mirin for a mild, rich flavor.
Suitable for udon, soba, seasoned rice, clear soup, simmered dishes, chawanmushi, and other Japanese cuisine.
Contents: 1,000 ml
Ingredients: Protein hydrolysate (made in Japan), salt, soy sauce, sugar, shaved fish flakes (bonito, mackerel, soda bonito, round herring), mirin, kelp extract, yeast extract, brewed vinegar. Contains wheat, soybeans, mackerel, and gelatin.
Nutrition per 100 ml: 96 kcal; protein 6.0 g; fat 0 g; carbohydrates 18.0 g; salt equivalent 21.1 g.
Suggested uses: For one serving of udon or soba, dilute 30 ml with 300 ml hot water. For 4 servings of chawanmushi, use 30 ml with 600 ml water and 3 eggs. For 4 servings of nikujaga, use 40 ml with 400 ml water. For 4 servings of seasoned rice, use 50 ml with 600 ml water and 3 cups of rice.
