NORLE SKU: D-003080

Dashi made only using Vegetables - 野菜だけのやさしい旨みだし - 5g x 18

Name: Dashi made only using Vegetables - 野菜だけのやさしい旨みだし - 5g x 18
Brand: NORLE
SKU: D-003080
Price: 13.36 USD
Availability: InStock

$13.36 $19.09 Save $5.73

Expiry date: 2025/09/23

Dashi Pack: Only Vegetable-Used, Flavor-Packed, and Sustainable Ingredient for Your Culinary Creations

Introducing 'Dashi Pack made purely from vegetables', a unique blend of six meticulously chosen Japanese vegetables: shiitake mushrooms, cabbage, carrots, daikon radishes, and burdock. Distinctively crafted, this Dashi Pack utilizes the whole vegetable, incorporating often discarded parts like stalks and peels, in a nod to sustainable practices that honor both farmers and the environment. Free from added salt, seasonings, preservatives, and animal-derived ingredients, it's a versatile product we proudly endorse for vegans and even for use in baby food. Experience the richness and complexity of flavors.

You can use it not only for miso soup, pot-au-feu, and hot pots, but also simply tear open the pack and use it for fried rice and omelets. Also, after making the broth, you can mix the ingredients inside with rice and make rice balls!

~How to make broth~

① Add 1 bag of soup stock to 400ml of water (about 2 cups) from the beginning.

② After boiling, boil for 4 to 5 minutes and then take it out.

③ Please adjust the taste with salt, soy sauce, etc. according to your cooking.

More about the Ingredients

Shiitake Mushroom

The whole mushroom is used with no part to waste. It is characterized by having three times as much ornithine, a type of amino acid, as clams, and having a fragrant and delicious flavor.

Japanese Cabbage

Using the entire core of the cabbage, which is rich in umami components, adds depth to the flavor.

Japanese Carrot

The skin, which is rich in carotene, is also used in its entirety. This results in a smooth, rich, and sweet flavor.

Japanese Onion

By using the thin skin as well, the aroma, umami, and sweetness will increase, enhancing the richness.

Burdock

The unique aroma and sweetness of burdock give an accent to the taste.

Daikon radish

By using the whole skin of the radish and drying it, the amount of glutamic acid increases, enhancing the flavor.

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