Dashi is a type of broth or cooking stock that is a staple of Japanese cuisine. The most common type of dashi is made by simmering kombu (kelp) and katsuobushi (shavings of dried bonito) and then straining the liquid. Dashi is used as a base for soups and noodle dishes, for nimono (simmered vegetables, meat, or fish), and for many other dishes. Our signature Dashi Soy blends dashi made from the finest ingredients gathered from all over Japan with our own naturallybrewed soy sauce. The complex flavors of soy sauce are complemented by the rich taste of dashi broth, and the resulting sauce is an allpurpose seasoning that can be used for all sorts of dishes. Thin it to make soups or broths for noodle dishes, add it to marinades to give a fuller flavor to your meat or fish, pour it over tofu or vegetablesthe possibilities are endless. Please browse our recipe section for ideas and suggestions on how to use Dashi Soy and our other fine products. Usage: Straight Pour over tofu, noodles, or Japanese Pickles. Use as an allpurpose seasoning for your cooking. Dilute Soup for noodles or Tempura, or broth for Japanesestyle nimono, or boiled vegetables.
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