Kayanoya Original Dashi Stock Powder adds authentic Japanese flavor to any dish in just two minutes.
Made from ingredients of the highest quality; roasted ago (flying fish), iwashi (sardine), kombu (dried kelp) and katsuobushi (dried bonito flakes).
A bit of sea salt and soy sauce is added to the powdered stock so you do not have to worry about adjusting the taste.
Excellent for use in both Japanese and Western dishes, adding umami (savory flavor) to soups, stews, pastas, grilled dishes, and more.
Popular as a daily staple or gift.
1) Stock
There are two ways to prepare stock with Kayanoya dashi. If your dish requires clear stock, use Method 1. If your dish does not require clear stock, use either Method a or b. Both methods result in full-flavored stock.
Method a: Infusion
One packet in 1 ¾ cups water (400 ml) for regular-strength dashi, or two packets in 2 cups water (500 ml) for hearty dashi. Place water and unopened packet(s) in saucepan. Bring water to simmer over medium heat, and hold temperature for 2 to 3 minutes. Remove and discard packet(s). Stock is ready to use.
Method b: Inclusion (produces stock with powder particles.)
Place water in saucepan. Tear packet and empty powder into saucepan. Bring water to simmer over medium heat, stirring occasionally, and hold temperature for 2 to 3 minutes. Stock is ready to use.
2) Seasoning
You can add dashi powder directly to dishes for a surprising flavor boost. Add dashi directly to stir-fried dishes... use as a rub for meat, poultry or seafood... add to pasta or pasta sauces... use as seasoning for rice and grains, hamburger and more... sprinkle on pizza dough before baking. Then use your imagination!
- Ingredients: Dried Bonito Flakes, Dried Sardine Extract Powder, Roasted Flying Fish, Dried Round Herring Flakes, Kelp, Starch Hydrolysate, Yeast Extract, Salt, Soy Sauce Powder, Fermented Seasoning (Soy, Wheat, Vegetable Starch, Brewer’s Yeast)
- Net Weight: 8.4 oz (240 g)
- Contents: 8g × 30 packets
- Shelf Life: 1 year when stored in a cool place.
- Made in Japan