Traditional Japanese restaurant-style stock made with mild Awaji-shima Moshio and other carefully selected ingredients in convenient tea-bag style portions provide a clear, golden dashi stock with nearly no effort. Great for noodle soups, chawanmushi (savory steamed egg custard), Japanese rolled omelette, and more.
Country/place of Origin
Store away from direct sunlight, heat and humidity.
Salt: Moshio(Awaji Island), Dried Bonito(Katsuobushi): Fermented Dried Bonito(Honkarebushi)and Dried Bonito(Arabushi)(Yaizu, Shizuoka Pref.), Dried Mackerel(Sababushi): Fermented Dried Mackerel(Karebushi)(Yaizu, Shizuoka Pref.) Dried Anchovy, Herring Or Sardine(Iwashibushi): Urume Iwashibushi (Kumamoto Pref.) Kelp(Konbu): Rishiri Konbu(Hokkaido) Shiitake Mushroom: Koshin(Miyazaki Pref.).