Dashi (soup stock) by Soutatsu

DASHI, JAPANESE SOUP BROTH MADE FROM FISH AND KELP.

In terms of cooking, preparing soup stock makes it a lot easier and tastier. Regardless how strong your dish be, broth is essential preparation for depth in taste. If you are to cook Japanese food, "dashi" (ダシ, 出汁) is just more than imperative. (Can't emphasize enough)

For example, "Udon" (うどん) and "Soba" (そば) is one of the Japanese food becomes "no taste" without "dashi". If you try making these Japanese noodles from soy sauce and salt. There is absolutely no way it taste as soup with dashi. No matter how much you in.

Using dashi actually reduce the amount of soy sauce and salt, even if the dashi is poor. On the other hand, using quality dashi reduce much more necessary seasonings.

So, why not use the best?

"Soutatsu" (宗達) in Kyoto is "no doubt". Main ingredients of dashi, kelp and bonito are one of the highest quality kinds. Kelps are "Rishiri konbu" (利尻昆布), "Rausu konbu" (羅臼昆布) and "Ma konbu" (真昆布). Fish are bonito and tuna from famous produce area, Kagoshima.

japanese soup stock, broth, dashi, だし, ダシ, yukihira

Yukihira KYO, (行平京).

Price:

¥270 a pack.

¥2,484 for 10.

¥4,536 for 20.

Takes only a minute or two to extract dashi. KYO use mild flavor Rishiri kelp and refreshing flavor dried tuna. Suitable for Osuimono (お吸い物) and Ohitashi (お浸し). A pack can be extracted with 500ml.

Yukihira KAM, (行平上方).

Price:

¥270 a pack.

¥2,484 for 10.

¥4,536 for 20.

Takes only a minute or two to extract dashi. KAM use rich sweet flavor Ma kelp and bitter-less dried bonito. Suitable for Nimono (煮物) and Miso soup. A pack can be extracted with 500ml.

Yukihira MIY, (行平雅). Price:

¥270 a pack.

¥2,484 for 10.

¥4,536 for 20.

Takes only a minute or two to extract dashi. MIY use rich mellow flavor Rausu kelp and bitter-less dried bonito. Suitable for thick flavored Nimono (煮物). A pack can be extracted with 500ml.

Koikuchi syoyu Kaeshi, (こいくち醤油かえし).

Price: ¥540

Mixed seasoning with thick flavor soysauce (こいくち), sweet sake (mirin, みりん) and sugar. Use with yukihira dashi to perform as professional Japanese restaurants.