Kayanoya Original Kelp Stock Powder in trial size -- two types of kelp are used: "Makonbu", which has a refined sweetness, and "Rishiri Kombu", which adds distinct umami. This combination offers a mellow taste that does not interfere with the other ingredients.
The main ingredients of "Kelp Dashi" are "Makonbu", which offers the sweeter taste of kelp from southern Hokkaido, and "Rishiri Kombu", harvested on the northern islands of "Rishiri" and "Rebun", that is characterized by its elegant aroma and umami. The kelp is chopped to provide strong fragrance and taste.
In addition, dried shiitake mushrooms and a small amount of sea salt are added to enhance the overall flavor.
The unique set of ingredients yields a complex combination of mellow taste.
Net Weight: 1.05 oz (30 g)
Shelf Life: 1 year when stored in a cool place.
How to Store: Avoid humidity or direct sunlight. Do not refrigerate, but store in a cool place.
Ingredients: Dried Kelp, Kelp Extract Powder, Yeast Extract, Salt, Maltodextrin, Shiitake Mushroom Extract Powder, Dried Shiitake Mushroom
Food Allergen Info: Contains Wheat.
Product of Japan
Serving Size: 1 packet (6 g)
Calories: 15 kcal
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 530 mg
Total Carbohydrate: 3 g
Protein: Less than 1 g
Our Dashi Is Versatile. Get Creative!
There are two ways to prepare stock with Kayanoya dashi. If your dish requires clear stock, use Method 1. If your dish does not require clear stock, use either Method 1 or 2. Both methods result in full-flavored stock.
Method 1: Infusion
One packet in 1 ¾ cups water (400 ml) for regular-strength dashi, or two packets in 2 cups water (500 ml) for hearty dashi. Place water and unopened packet(s) in saucepan. Bring water to simmer over medium heat, and hold temperature for 2--3 minutes.
Remove and discard packet(s). Stock is ready to use.
Method 2: Inclusion
(Produces stock with powder particles.)
Place water in saucepan. Tear packet and empty powder into saucepan. Bring water to simmer over medium heat, stirring occasionally, and hold temperature for 2--3 minutes. Stock is ready to use.
You can add dashi powder directly to dishes for a surprising flavor boost. Add dashi directly to stir-fried dishes... use as a rub for meat, poultry or seafood... add to pasta or pasta sauces... use as seasoning for rice and grains, hamburger and more... sprinkle on pizza dough before baking. Then use your imagination!
a. Prepared stock will stay fresh for 2--3 days in the refrigerator.
b. Open the foil bag and remove only the packets you need. Immediately press bag to remove air, and close as tightly as possible. Store in a cool, dry, dark space. Refrigeration is not recommended.
Kayanoya Original Kelp Dashi works great with Japanese Chicken Rice, Japanese-Style Pasta with Chicken & Mushrooms, and more!