Japanese umami delicious dashi powder seasoning used in many dishes

Japanese umami delicious dashi powder seasoning used in many dishes

Prepare authentic dashi stock in 1-2 minutes

Over 2.5M pouches sold

Manufactured at our own plant in Fukuoka

Now anyone can easily make authentic dashi stock with rich,

savory taste and flavor using these handy packs.
A careful blend of six domestically-produced dashi ingredients blended in the percent balance of flavor.

This lineup of products has sold 2.5M pouches since going on sale ten years ago.

The secret to its success is its convenience – you can make delicious dashi in just 1-2 minutes.

Boil water in a pan and place the pouch into the pot – in just 1-2 minutes, your broth is ready.

You can also tear open the pouch and use the contents as an all-purpose seasoning.

A luxurious blend of six natural dashi ingredients:

1. Grilled flying fish from Nagasaki Prefecture – featuring a rich, aromatic flavor but free of “fishiness.”

    A delicate taste that is quite popular.

2. Rishiri kombu seaweed from Hokkaido, which produces a rich and sweet broth.

    Aged for two years, this seaweed is rich in umami content.

3. “Ara-bushi” bonito flakes made from bonito caught in Makurazaki, Kagoshima Prefecture.

    Traditional production methods preserve the natural flavor as-is.

4. Also essential in bringing out the savory flavor is “saba-bushi” mackerel flake from Makurazaki.

    This produces a deep flavor free of aftertaste.

5. The innards of finely chopped round herring from Kumamoto

    Prefecture have a particular bitter flavor which impart a depth and complexity to the broth.

6. Original “koshin” cultivar shiitake from Kyushu, which is considered to be the most aromatic.

Also make delicious udon and soba noodle dishes in a snap with Umadashi.