Dashi

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...

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

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...

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...

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 ...

Dashi broth plays such an important role in Japanese cuisine as it gives an umami boost to dishes. But making it from scratch takes time and it has...

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

Literally meaning dipping sauce for noodles, mentsuyu is a soy-based, umami-packed sauce enjoyed with Japanese noodles such as udon, soba, and some...

Wafu Dashi Tsuyu Sauce is a premium dashi-blended soy sauce made from seafood caught in the Japan Sea and Japanese soybeans. Taisho-ya, a soy sauce...

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 “...

Although originally meant to be enjoyed as a drink, Kombu Seasoning (Kobucha) is coveted by many chefs for a different use. Relatively unknown to U...

Made with kombu kelp and pickled ume plum, this powder is originally meant to be enjoyed as a drink. However, it is also used as a cooking seasonin...

With a fluffy texture and rich umami, this paper-thin kombu is crafted by shaving the surface of kombu kelp by hand. The name, Oboro Kombu, comes f...

Shimanto Domeki’s Dashi-Infused Koikuchi Soy Sauce is unique in the way in which large shavings of bonito flakes and koikuchi (full-bodied) soy sau...

Shimanto Domeki’s Dashi-Infused Rice Vinegar is unique in the way in which large shavings of bonito flakes and rice vinegar sealed in the same bott...