Kayanoya Dashi Powder adds authentic Japanese flavor to any dish in just two minutes.
Made from high quality Japanese ingredients carefully selected.
Superb flavor comes from 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.
Popular as a daily necessity or gift.
Instructions
Excellent stock to use both in Japanese and Western cuisines. Adds umami flavor to soups, stews, pastas, grilled dishes, etc.
Infusion (produces a clear stock)
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 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.
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.
As condiment or 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!
DetailsA Japanese friend introduced me to Kubara Kayanoya Dashi Soup Stock Powder several years ago. It has since become a Must Have item in my pantry. It is very convenient, flavourful and best of all, wholesome.
