Dashi has a long and important tradition in Japanese cuisine. It is considered the heart of many Japanese dishes and is considered a key ingredient in creating the distinct and balanced flavor of Japanese cooking. Making dashi is considered an art form in itself and the knowledge of how to make dashi and balance the flavors is often passed down from generation to generation. Many Japanese chefs make sure to use fresh and high-quality ingredients when making dashi to achieve the best taste. The traditional way of making dashi involves kombu (dried algae) and bonito flakes being used to extract flavors through soaking and heating, with great care and precision to achieve the perfect balance and umami-rich flavor that dashi is known for.
Återvinning / Sortering
Sorted as plastic and cardboard.
Produktion
Japanese
Oligosaccharide (tapioca, sweet potato), sea salt, yeast extract (yeast, dextrin, salt), shiitake powder, kombu algae powder (laminaria japonica).
Näringsdeklaration per 100 g:
"Wonderfully good vegan dashi broth - a classic Japanese flavor boost!" – Renee Voltaire
Cook
Learn
