Japanese broth in granules, Shimaya, DASHI NO MOTO FUNMATSU

Ingredients: Flavor enhancer E621, salt, bonito dried fish powder, flavor enhancer E635.. The very essence of Japanese cuisine is Dashi だ し: it is this famous broth at the base of Japanese cuisine. The world's 1st Instant Dashi started in 1964, with producer Shimaya シマヤ, based in Shunan, Yamaguchi Prefecture, southern Japan. He has revolutionized the long hours of broth preparation by making Dashi in powder form, in the form of granules that dissolve instantly: this is the guarantee of easier, faster family cooking and endless recipes. This pack of 8 sachets of 5g of Dashi No Moto Funmatsu だしの素 粉末 allows you to simply prepare your bonito dashi for the recipes: Japanese culinary traditions: miso soup, udon/râmen noodle broths, okonomiyaki, takoyaki, gyôza, sukiyaki, karaage, chirashi-zushi, vegetable stir-fries, grilled onigiri..... your Western recipes: fish dishes, scrambled eggs, hamburger steak, pot au feu, stews, cooking vegetables, etc... Preparation tips : For a 1st dashi (for clear soups): 1.5 teaspoons of dashi powder for 1L of hot water. For a second dashi (more full-bodied, for fondues, meat or fish): 2 teaspoons for 1L of hot water. Use : Miso soup (for 1 serving): 1 to 2g dashi + 100ml water + 50g miso paste Boil water with the ingredients of your choice and 1 sachet of Shimaya Dashi No Moto Turn off the heat, add the miso paste to the broth and let it melt Turn the heat back on then turn off jsuta before the soup is boiling Chige (4 portions): 10g of dashi (1 sachet) + 5 glasses of water + soy sauce + red pepper Noodles (3 portions): 10g of dashi (1 bag) + 5 glasses of water + soy sauce + salt