Dashi / Seaweed

With this versatile wafu dashi powder you can quickly and easily prepare a rich, flavorful broth for seafood. Save yourself the trouble of having t...

Japan is well known for plenty of condiments and ingredients that add levels of flavor to a variety of dishes. One of these ingredients is Katsuobu...

Made with premium grade ingredients, such as awase dashi broth blended with kombu (kelp) and katsuo (bonito) dashi, this Mentsuyu noodle soup base ...

Having a ready-to-make dashi base on hand in your pantry ensures that you are ready to create a wide range of delicious Japanese dishes. Marukin's ...

Mainly used to make sushi rolls or temaki (hand-roll) sushi, this premium brand of roasted nori seaweed is made of only the finest grade nori grown...

Complete your okonomiyaki and takoyaki dishes with these flavorful aonori flakes! A popular seasoning in Japan, these flavorful seaweed flakes are ...

Tsukudani is a traditional Japanese condiment made with fish, meat, seaweed, or vegetables simmered in several kinds of Japanese seasonings—typical...

Kombu kelp is known to contain a lot of umami components as it is used for making dashi broth. Produced with kombu harvested in Hokkaido, soy sauce...

Kombu is one of the main ingredients used to make high-quality dashi stock. This dried kelp has a distinctive mellow taste and is packed with healt...

Containing an abundance of guanylic acid—one of the umami’s components—dried shiitake mushrooms are a true umami booster. Japanese Dried Shiitake “...

Containing an abundance of guanylic acid—one of the umami’s components—dried shiitake mushrooms are a true umami booster. Japanese Dried Shiitake “...

Somewhat similar to agar, which is a thickening agent commonly used for many types of foods, sauces, and desserts, Kanten is made of edible seaweed...

Dried katakuchi iwashi (anchovy), commonly called niboshi or iriko, has an intense umami and is traditionally used for making dashi broth. Ishimaru...