Naniwa's Shirodashi is made entirely by hand by skilled artisans, using only domestically sourced ingredients.
The fish flakes used are from Ushibuka, Kumamoto Prefecture, and the kelp is from Hokkaido. It is characterized by its mild and mellow broth.
This is a simple and convenient dashi (broth) pack product.
Net weight: 80g (10 packets of dashi stock, 8g each)
[Ingredients] Flavoring ingredients (dried anchovies (domestically produced), dried sardines, dried mackerel, dried frigate mackerel, kelp), glucose, salt / seasonings (amino acids, etc.)
[How to make it]
① Pour about 300 ml of water into a pot and add one dashi pack.
② Cover the pot and bring the water to a boil. Once it boils, reduce the heat to low.
③ Simmer over low heat for about 5-10 minutes. (5 minutes is usually sufficient.)
④ Turn off the heat and let it steam for a few minutes (about 5 minutes. *Steaming is optional).
★If you cook without a lid, the water may not boil easily.
★Even if you use a dashi pot, the flavor will come out nicely.
[Application]
Naniwa's Shirodashi is a mild and flavorful broth. It's made with a base of dried anchovies (iriko) blended with other dried fish flakes. Its deep richness and flavor, unlike liquid dashi, make it a popular choice. It's a unique product that you brew directly from the dashi pack. Recommended for miso soup, hot pot, and more.
(Example dishes)
Refilling broth for oden, hot pot (such as chanko nabe), miso soup (such as tonjiru), etc.
[How to save]
Store in a cool, dark place away from high temperatures and humidity. After opening, store in the refrigerator.
【expiration date】
Approximately one year since manufacture
*The dashi pack may change color due to the fish oil, but this does not affect the quality.
★Important★
We are pleased to report that we have received a large number of orders. Furthermore, as we handcraft our dashi (broth) and do not prepare it in advance, we are able to provide fresh dashi. Therefore, please understand that shipping may take longer than usual.
