SHIMAYA Hondashi Katsuo 1 kg x 10 packs

Fish stock (dashi), one of the cornerstones of Japanese cuisine, is used in all noodle soups, stews, and especially in the preparation of miso soup. Traditionally made by simmering kombu (dried seaweed) and katsuobushi (dried bonito flakes), this processed version of dashi—converted into granules—is effortless and easy to use. Origin: Japan.