（Product detail 5）Umami Dashi pack of Dry aged Kombu and Bonito
We have succeeded in bringing out more dashi using dry aged Hokkaido Kombu and dried Bonito of Kyushu. You only have to put in a hot water for 5 minutes, then you can get authentic "thick dashi of Kombu and dried bonito". You will notice the real UMAMI of raw material. The unique dashi contains a lot of glutamic acid which gives striking Umami taste to dashi. Natural Kombu and bonito is used. No MSG/No chemical seasoning used. No salt added.
Traditional way of making Kombu/Katsuo (Bonito) dashi needs a lot of time and experience!
①Soak Kombu in the water for more than 3 hours
②Put in a hot water and heat.
③Take out the Kombu just before boiling
④ Reheat the dashi, add dried bonito flake right after boiled.
⑤Let dashi sit for couple of minutes
⑥Strain the dashi.
With our "Umami Dashi pack of Dry aged Kombu and Bonito",
You can make Kombu and Bonito dashi effortlessly in a short period of time!
Just put in a hot water for about 5-10minutes‼
No need to adjust heating temperature‼
You can get about double of umami taste by using our UMAMI Dashi pack vs traditional products!!
（Ingredients）Hokkaido Kombu, Dried Bonito
（Package size）40g (5g x 8), 400g, 1kg (100g x 10)
（How to get Kombu and Bonito dashi）
（１）Put Kombu dashi pack in a hot water （98℃）.
（２）Move the pack up and down for 10times.
（３）In 5 minutes, you get tasty thick Kombu and Bonito dashi.