Details
This dashi sachet is made with six carefully selected Japanese ingredients, including grilled flying fish (“ago”) from Nagasaki Prefecture.
Seasoned with salt and soy sauce, it brings out the deep, savoury umami characteristic of flying fish.
First developed in Japan in 1988 with the aim of making good home cooking more accessible, this was the country’s first ago-infused dashi sachet.
A single sachet adds depth and balance to everyday cooking with ease.
Preparation
To prepare dashi:
Place one dashi sachet in a pot of water.
Bring to the boil, then simmer gently for 2–3 minutes.
Suitable for:
Miso soup, clear broth soups, udon or soba noodles, simmered dishes.
As a seasoning:
Open the sachet and use the contents directly in fried rice, dressed vegetables, or stir-fries.
