Dashi-no-moto (the basis of seasoning broth)

Dashi-no-moto is widely used in the Japanese and the European cuisine. Dashi-no-moto has natural taste of cut bonito and sea kale. It can be used in dishes of Japanese, European and Chinese cuisine. You can use the base with the taste of bonito, sea kale and shiitake mushrooms separately.

Dashi-no-moto with Japanese taste. The deep taste of this base is acceptable for Japanese cuisine.

Dashi-no-moto in powder. Strengthens the pleasant smell of cut bonita and keeps the natural taste. Used in the cooking of soup with soy paste, broth for noodles, in boiled dishes (oden).

Katsuo-dashi. Sea kale in powder. Used in the cooking of soup made of soy paste miso, broth for noodles and in boiled dishes.

Kombudashi-no-moto. Base with sea kale. Has soft taste. Acceptable for soups and boiled dishes.

Dashi-pakku. Dashi in a bag with dried bonito, sea kale, shiitake mushrooms and dried boiled anchovy.

Karu-konsome. Granulated konsome. Strengthens taste of products. The granules are dissolved quickly. That's why it's very comfortable to use it.

Ponzu. Base with soft taste of orange and tangerine juice. Acceptable for all dishes.

Odentsuyu-no-moto. Seasoning for oden. Is made of cut dried bonito and sea kale.

Sukiyaki-no-moto. The special base for cooking sukiyaki with utilization of organic soy sauce.

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