KYONO ODASHI Kyoto Dashi Pack (Small) 10g x 12 pieces
KYONO ODASHI uses three types of Japanese domestic ingredients and Hokkaido’s Rishiri kelp. You can create a gentle dashi that is well-balanced in aroma, flavor, and richness. It is recommended for use in flavorful dishes such as miso soup, nikujaga, oyakodon, and soba.
Content: 120g (10g × 12 bags)
Storage Instructions: Please store at room temperature, avoiding direct sunlight and high humidity.
After opening, please refrigerate and use as soon as possible.
KYONO ODASHI also introduces recipes utilizing the dashi pack. Please give it a try!
https://note.com/kyonoodashi/
Blend of Four Types of Bonito Flakes and Rishiri Kombu
A unique blend of Sōda Katsuo, Saba, Urume Iwashi flakes, and Rishiri Kombu. This product is packed with the wisdom and know-how accumulated from supplying the base for dashi to soba shops, udon shops, and Japanese restaurants primarily in Kyoto. We recommend using it in flavorful dishes such as miso soup, nikujaga, and oyakodon.
There is a similar product called "Katsuobushi Dashi Pack." It allows you to create a fragrant and clear dashi, making it ideal for use in clear soups, dashi-maki tamago, and simmered seasonal vegetables. We hope you enjoy the fun of choosing the right dashi for your dishes.
Using plant-based non-woven fabric that returns to nature
KYONO ODASHI uses non-woven fabric derived from plants that naturally return to the environment.
The non-woven fabric is made from plant-based materials (corn), which helps reduce CO2 emissions and water resource usage during production. After use, the non-woven fabric breaks down into water and CO2, allowing it to return to the soil when composted.
The shape of the non-woven fabric is tetrahedral. The convection generated inside the pot evenly distributes heat to the shavings within the non-woven fabric, allowing for quick extraction of the dashi.
The Particle Size of Shaved Bonito is Deliberately Large
The particle size of the shaved bonito used in the dashi packs is intentionally kept large. Making it smaller means "adding heat during the manufacturing process to crush it." If the shaved bonito is exposed to heat too many times or for too long, the umami and aroma will leak out into the factory.
KYONO ODASHI wants you to experience the original umami and aroma of the shaved bonito at home. Therefore, the particle size of the shaved bonito is designed to be as large as possible.
The leftover "dashi scraps" after extracting dashi are recommended for use in furikake or side dishes like miso.
Product of Japan
