Dashi Stock - house-made!
We've made dashi so you don't have to! Dashi stock is the backbone of Japanese cuisine, but sometimes it's really nice just to have some ready to go. Here, y...
We've made dashi so you don't have to! Dashi stock is the backbone of Japanese cuisine, but sometimes it's really nice just to have some ready to go. Here, you don't have to worry about boiling your konbu or getting the timing right. We've done the hard parts!
Dashi is a subtle thing, but done right, it packs layers of umami.
We've made two dashis for you:
Katsuo Dashi - Broth made from smoked and thin-shaved cured skipjack tuna belly and Hokkaido konbu seaweed. Katsuo dashi is smoky and umami-laden.
Shiitake Dashi - Broth made from really good dried shiitake mushrooms and Hokkaido konbu seaweed. Dashi made from dried shiitake is brighter, and a little more mild.
Use these in any recipe calling for dashi stock, from Miso Soup, to Oyako-don. You can blanch veggies in dashi, or add it to braising liquids or soups for extra layers of flavor.
Both are sold in 1-quart jars.
Both dashi stocks are gluten and soy-free. Katsuo Dashi is pescatarian. Shiitake dashi is vegan.