Dashi powder made from high-quality kelp from Hokkaido and high-quality dried bonito flakes from Makurazaki, Kagoshima.
No chemical spices are used and the product has a rich natural flavor and aroma.
Just add a small amount of dashi to the hot water to make Japanese soup.
It can be used in a variety of Japanese dishes, such as miso soup, udon and soba sauces, soups, and stews.
How to prepare: Dashi broth can be used to make a sauce or soup with udon and soba noodles. 100g of Wafu Dashi broth is enough for 60 bowls. To prepare one bowl, use 1.5 - 2 g of the product for 300 ml of water and 15 ml of soy sauce. You can also add about 15ml of sake and 10ml of mirin. Instead of mirin, 5g of sugar or honey will also work well.
