Dashi, or Bonito fish soup stock, is used as a base for almost all Japanese soups, broths and stews
Use dashi as a base for miso soup, udon/soba soup, sukiyaki or whatever you would like
Depending on desired flavor/dish, 1 tsp. makes 3-6 cups of dashi
Each box contains 2 bags of powdered dashi - each bag is 2.11 oz
Net Wt. 4.23 Oz
This bonitofish soup stock is used for soup base for miso soup, hot pot, and soup noodles. Dashi is the most important flavor of Japanese food and it's used in many different dishes, and you can use this instant version or make it from scratch with katsuobushi. To make dashi using this product, simply add to boiling water and stir (1 tsp Hon Dashi to 1 cup water). As a variation, use the liquid in which dried shiitake mushrooms hav been soaked. Sometimes translated as "broth," dashi is actually much more. It's not only an essential ingredient for literally thousands of Japanese dishes, it's also a deliciously creative way to add irresistible flavor to foods while reducing sugar and salt content. Have you ever had the feeling that some flavor is missing, but you don't know what it is, or what to add? Try adding a little Hondashi. We offer the best quality Ajinomoto brand. Ingredients: salt, monosodium glutamate, lactose, sugar, dried bonito powder, disodium inosinate, bonito extract, yeast extract, disodium succinate. Product of Japan.
Most Helpful Customer Reviews
After 4 years in Japan, this is THE brand that everyone uses for dashi. If you aren't familiar with dashi, it is basically soup stock in Japanese. Most of the time it is made with a mix of seaweed like kombu and fish or fish bones but it depends on the family. This is like consome powder and you add it to water to make having dashi much easier! It really doesn't make much since for most soups to bother making your own as other intense flavors like miso are going to over power the broth anyway. If you only cook Japanese food sparingly this will last a long time. Not only is it great for miso soup, but I also use it when making nikujaga, tonjiru, nabe, and donburi dishes. It helps add just a hint of flavor that really makes the difference in most dishes.
As a wife to a Japanese husband and someone who has been cooking Japanese food regularly for close to 10 years, my advice is buy instant dashi powder. It will save you at least 30 minutes and personally I don't find the taste...
What a convenience.
This allows me prepare deep flavored miso soup in 2 min. And can be mixed to udon even soba broth.
But basically this is just flavored MSG. If you are a part of the anti-MSG hype then you should skip this.
Although my main box was open, the inner packets were closed. There are no instructions on how much dashi to use to make one cup of broth, so just for those looking, it's one teaspoon dashi per one cup water.
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