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Dashinomoto

Dashinomoto

dashinomoto

It’s best to make dashi (soup broth) from katsuobushi, niboshi or kombu, but sometimes we don’t always have time to cook from scratch. Fortunately, there is a shortcut. Dashinomoto is the essence of dashi, and it’s concentrated. It is either granulated or liquid. They are convenient items if you have at home. The granulated type, such as Hon Dashi, is the most popular type in Japan.

Depending on which type or maker you choose, some salt is added. You need to try and taste the soup while you are cooking, and adjust the amount of soy sauce or salt accordingly.

Dashinomoto can be found at Japanese grocery stores or Asian grocery stores. If you would like to order online, here are some links;

 

 

 

 

 

 

 

 

 

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2 Responses to Dashinomoto

  1. Anie July 16, 2015 at 5:21 am #

    I wouldn’t mind using instant dashi if it weren’t for the fact that most brands use lactose as a binding agent. I am severely lactose intolerant, and cannot figure out why so many food companies use it as a filler agent, especially in products that naturally contain no milk-based ingredients.

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