Premium quality, all natural and 100% vegan, this concentrated dashi broth packs a punch. The soy sauce base adds an extra layer of character, creating one of the finest dashi broths. Using a 200-year-old traditional process, the soy sauce is fermented and aged in cedar barrels over two years. The result is an organic, rich and perfectly balanced soy sauce that is full of umami.
Dashi is the core, golden liquid in Japanese cuisine. Slowly steeping kombu (seaweed) with dried shiitake mushrooms releases the flavours of the earth and sea. Perfect for any soup-based dish, chefs love to use this dashi for its deep, complex and umami flavour. If you’re looking to spice up some simmered vegetables, this will accentuate the vegetable’s natural flavours and aromas, whilst adding an underlying depth of savouriness without being too overpowering. Diluting with a ratio of 1 part dashi to 5 parts water makes it easy to use and adds a deep and authentic Japanese taste to any dish.