Dashi Stock from Kyoto (10g x 20 bags)

Dashi, highly respected presence among Japanese chefs from Kyoto

This is one of the famous dashi used in Kyoto's renowned Kappo cuisine restaurant.

Ever since its founding in 1922 (Taisho 11), this dashi broth, made with meticulously chosen ingredients, has been utilised by various traditional Japanese restaurants and noodle (udon) restaurants, gaining recognition within the industry.

It is the essence crafted by a dashi shop, developed in harmony with Kyoto's rigorous culinary traditions and refined taste buds.

Previously limited to commercial usage, this dashi can now be savoured in the comfort of your own home.

J Passport is the exclusive source of this dashi in Singapore!

Additive-free, Salt-free
Made from 100% Natural Ingredients

While many dashi stock prioritising "convenience and deliciousness" but often contain additives, this is an additive-free dashi stock.

Contains no chemical seasoning, protein hydrolysate, yeast extract, preservatives, or salt.

It is made from seven Japanese-ingredients including dried bonito flakes.

The finest blend of flavours by artisan

It is a proprietary blend, a result from years of experiences.

It is a treasured secret that until now has only been used for commercial purposes.

They have an extraordinary attention to ingredients, the seven selected ingredients chosen by dashi professionals are blended together in perfect proportions. 

Dried bonito flakes 
It is often used as the highest quality buckwheat dashi, which is elegant, light, and has a mellow aroma. It is also indispensable in Japanese cooking, from soup to simmered dishes.

Uruume bonito flakes
It is characterized by its strong flavor, rich aroma, and rich golden broth.

Mackerel flakes
It is characterized by a light aroma and a thick broth with a deep, rich flavor. It enhances other soup stock and makes it even more flavorful.

Soda bonito flakes
It produces a stronger broth than dried bonito flakes, and its flavor is even more pronounced when used in combination with soda bonito flakes and Urume flakes.

How to make delicious dashi broth

1. Put 1 packet in 400cc of water and heat.

2. After boiling, reduce heat to medium and simmer for about 5 to 6 minutes.
*Please note that after 5 to 6 minutes, it will start to turn sour!

3. Turn off the heat and remove the dashi stock and all done!

It can be sealed with a zipper for easy storage!  

Recipes to enjoy

It can be used not only as a soup to savor the natural flavors of ingredients without seasoning but also as a base for hot pot.

Just a touch of salt or soy sauce can enhance the flavors of udon soup, rice porridge, and egg dishes!

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Story of Fukushima Katsuo

Founded in 1922, Fukushima Katsuobushi creates "blended shaved bonito flakes" that have a synergistic effect of umami and a greater depth of flavor by creating unique blends based on their many years of experience and by watching how the flavors change over time.

They are grateful to all of the producers in each region, and they are committed to creating delicious dashi in response to all of the people who work so hard to create their food ingredients.