1.Reduces the time needed to extract a broth from fish flakes and eliminates the need to dispose of the flakes left after the broth is made.
2.Allows the flavoring process to be standardized.
3.This concentrate can be used for side dishes, pickles, clear broth soups, and the mentsuyu noodle soup base.
4.The concentration can be freely adjusted to match its intended use.
5.Neither soy sauce or sweet sake has been added, so they can be added as needed.
Product Description
This is a liquid Japanese style broth that blends the taste of highly fragrant dried bonito flakes and the flavor of kombu.
This concentrated broth is extracted from specially selected high quality dried bonito flakes and combined with natural extracts.
To avoid harming the flavor or color of ingredients, this broth is a pale color that finishes clear.
The base of this broth is a high quality Kyoto style bonito and kombu broth.
This broth is perfect for stewing vegetables and is especially good for soups in which any color changes in the finished broth need to be prevented.
■Dilution Standards for Dashi Broth and Usage Examples
Blending Examples
Nimono
Roughly20～30Times
30L Completed for Roughly 93 Servings
After preliminarily boiling vegetables, such as slowly stewed bamboo shoots and taro, pour in 1,000cc of water and 35-55cc of this product and stew slowly over low heat. This will result in a clean finish, as none of the ingredients will be discolored.
Udon Broth (Kansai Style)
Roughly30Times
14.4L Completed for Roughly 192 Servings
After mixing 20cc of usukuchi soy sauce, 15cc of mirin, 3g of sugar, and 3g of salt into 900cc of water, add 30cc of this product. Please add any seasoning as needed. After pouring in the dashi, do not let the mixture come to a boil.
Oden
Roughly30Times
22.2L Completed for Roughly 89 Servings
Pour 12g of sugar, 30cc of soy sauce, 45cc of mirin, and 35cc of this product into 1,000cc of water and stew slowly with oden ingredients.
2.Allows the flavoring process to be standardized.
3.This concentrate can be used for side dishes, pickles, clear broth soups, and the mentsuyu noodle soup base.
4.The concentration can be freely adjusted to match its intended use.
5.Neither soy sauce or sweet sake has been added, so they can be added as needed.
This concentrated broth is extracted from specially selected high quality dried bonito flakes and combined with natural extracts.
To avoid harming the flavor or color of ingredients, this broth is a pale color that finishes clear.
The base of this broth is a high quality Kyoto style bonito and kombu broth.
This broth is perfect for stewing vegetables and is especially good for soups in which any color changes in the finished broth need to be prevented.
■Component Analysis Examples