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Kuze Fuku Traditional Umami Dashi

Think of this traditional umami dashi as an undercover flavor superhero. This sensational culinary secret takes many forms as soup broths and seasonings! From pasta and steak to fried rice and ramen, the carefully selected ingredients like bonito, soy sauce powder, and dried kelp in this dashi create a full-bodied umami flavor that works with almost all recipes.

Learn more about what dashi is and how to cook with it in this article!

Common Allergens: Fish, Shellfish, Wheat, Soy.

 

What is Dashi?

Dashi is a stock made from two main ingredients: kombu, dehydrated pieces of seaweed, and katsuobushi (bonito flakes) and is used in many Japanese dishes. These ingredients are boiled with water and then strained, offering a delicious umami flavor. Not only does this stock work well with soups, but you can also use it as a base for dipping sauces. Many combine this stock with soy sauce, mirin (rice wine), and sugar for a sweet, salty, umami flavored sauce in Japanese food. There are multiple varieties of dashi, ranging from kombu dashi (only using seaweed) to shiitake, bonito, and katsuo dashi. Awase dashi is the most common type, including the above ingredients of kombu and katsuobushi.

How to Cook With Dashi

You can use dashi as the base of many Japanese dishes, like miso soup, ramen, shabu shabu, chawanmushi, or nabe hot pot. You can also poach fish and vegetables in dashi.

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