Seasoning Broth (Cubitainer)

Benefits of Use

  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.

Ingredients Dried bonito flakes, Dried bonito flake extract, Kombu extract, starch syrup, salt
Standards 20kg×1
Submission of Specifications Possible
Industries with Results Delivered –

Standard Usage Amount

Dilution Standards for Dashi Broth and Usage Examples

Blending Examples
Nimono Roughly
20～30Times		 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)		 Roughly
30Times		 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 Roughly
30Times		 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.

Component Analysis Examples

Moisture Content 57.2%
Salt Content 11.8%
pH 5.8%
Degrees Brix 39%
Total Nitrogen 0.9%