High quality and easy to use wholesale bulk spice with flavorful dashi powder seasoning used in many dishes

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 3M 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.

*How to use*

Light preliminary seasoning is included in this soup stock with soy sauce, salt, and sugar. To the necessity of using, please adjust the quantity of the water.

 STEP1. Soak one Umadashi bag in water.

STEP2. Start at high heat, when it boils set to medium flame and boil for about 1-2 minutes.

STEP3. Take the bag out from the pan immediately, because excessive boiling will damage the balance of the flavor.

*Good way of using Umadashi*

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

*A Variety of Dishes*

Not only Japanese food, you can use cabbage rolls, pasta sauce, Western-style soup, the seasoning of the various countries of the cuisine and the like.

*Indication of use*

• oden, pot-dish, Japanese soup: 600ml water for 1 umadashi bag
• miso soup: 700ml water for 1 umadashi bag
• boiled dishes: 300ml water for 1 umadashi bag
• soba, udon noodles: 300ml water for 1 umadashi bag
• tempura sauce: 200ml water for 1 Umadashi bag

*Preservation*

• For quality maintenance, please close a zipper after opening.
• Store them in a cool and consume as soon as possible after opening.
• Please save it with putting a desiccant.
• A soup stock pack may be hardened, but quality it does not have any problem.

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