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A Kyoto-style dashi: the clear stock of kombu and katsuobushi that sits under almost everything in Japanese cooking. Miso soup, udon broth, chawanmushi, oden, simmered vegetables — all of them start here.
Kyoto cooking is built on restraint. The dashi is not meant to taste of much on its own; it is meant to make everything else taste more like itself. Kombu brings a round, sweet depth, katsuobushi brings smoke and the savoury edge, and between them they do what stock cubes only pretend to.
Ready made, so there is no soaking, simmering or straining. Open it and cook.
Why Choose It?
How To Use It:
The One Rule:
Never let dashi boil hard. High heat drives off the aroma that is the entire point of it — keep it just below a simmer.
Storage:
Store in a cool, dark place. Refrigerate after opening and use within a few days.
Allergen:
Contains fish and soy.
The thing under everything else. Order now.
京都风格的日式高汤（出汁 Dashi）：以昆布与鲣节熬出的清澈汤底，几乎是所有日本料理的底座。味噌汤、乌冬汤头、茶碗蒸、关东煮、煮物 — 全都从这里开始。
京都料理讲究克制。高汤本身并不需要多浓，它的任务是让其他东西更像它自己。昆布带来圆润甘甜的厚度，鲣节带来烟熏与咸鲜的锋线，两者合起来做到的事，高汤块只是假装做到。
成品高汤，不必泡、不必熬、不必过滤。开盖即用。
为什么选择它？
使用方式：
唯一的诀窍：
千万别让高汤大滚。大火会把香气赶跑 — 而香气正是它的全部意义。请维持在将滚未滚的状态。
保存方式：
请置于阴凉避光处。开封后冷藏，并尽快食用完毕。
过敏原提示：
含鱼类、大豆。
藏在所有味道底下的那一样东西。立即订购。
