Dashi packs crafted in partnership with the highly esteemed chef, Kyle Connaughton, of the renowned three-Michelin-starred restaurant, SingleThread, in Sonoma, California. Leveraging his extensive experience working in Japan for several years and his enduring passion for Japanese cuisine, Chef Connaughton has masterminded two dashi blends using our premium ingredients. This Sweet Shellfish Dashi, features a delectable combination of Black Throat Sea Perch, Sweet Kelp, Scallop, Cabbage, and Onion. The second is a vegetable-based Shojin Dashi , thoughtfully composed of Rishiri Kelp, Donko Shiitake, Tomato, Cabbage, and Carrot. Product Name Sweet Shelfish Dashi (15bags) Ingredient Name Black Throat Sea Perch,Sweet Kelp, Scallop, Cabbage, Onion Volume content 3.17 oz Product Place of Origin Japan Best-before Date 180 days from the manufacture date Storage Method Store in a cool, dry place away from direct sunlight. How to make the best dashi Put a dashi bag in a saucepan and fill it with water. Bring the water to a boil. Then keep boiling on medium heat for 4 to 5 minutes to extract the dashi. Turn off the heat and remove the dashi bag. The best ratio for flavorful dashi -Standard Dashi 1 dashi bag for 300ml of water -Rich Dashi 2 dashi bags for 500ml of water Our dashi is made using all-natural ingredients. To adjust the flavor, simply add salt. After extracting the dashi, open the bag and roast the ingredients in a pan with soy sauce, sugar, mirin, and sake to make a furikake seasoning to sprinkle over rice or mix into rice balls.
