KUZE FUKU & SONS
BANNO DASHI Soup Base & Seasoning, 15-Packet
Banno means all-purpose in Japanese, and our soup broth is named this way because of how much it accentuates the umami flavor found in its carefully selected ingredients. Used simply as a soup broth, or as a seasoning in other dishes such as steak or pasta, Banno Dashi adds a rich, savory flavor to your favorite recipe.
Available in 5-packet and 15-packet sizes.
INGREDIENTS: Dried Bonito, Dried Bonito Shavings, Dried Mackerel, Dried Anchovy, Kelp, Dried Flying Fish, Dextrin, Salt, Sugar, Yeast Extract (Yeast, Sweet Potato, Tapioca, Corn, Potato), Fermented Seasoning (Fish Sauce (Anchovy, Salt, Shrimp, Squid), Soy Sauce (Water, Soybeans, Wheat, Salt, Rice Malt), Salt, Dextrin), Soy Sauce Powder (Modified Starch (Potato, Tapioca), Salt, White Soy Sauce (Water, Wheat, Soybeans, Salt, Ethyl Alcohol, Seed Malt), Hydrolyzed Protein (Corn, Soybeans, Wheat, Salt), Soy Sauce (Water, Soybeans, Wheat, Salt, Ethyl Alcohol), Agar-Agar.
CONTAINS: WHEAT, CRUSTACEAN SHELLFISH (SHRIMP), FISH (BONITO, MACKEREL, ANCHOVY, FLYING FISH) AND SOYBEANS
About this Product
Preparation is easy!
Simply put a packet of Banno Dashi Soup Broth in 1.5 cups of water and heat until it simmers. Remove the packet and you have a delicious, savory soup broth ready to complement your meal or as an ingredient to your recipe.
How we make Banno Dashi
During our search for regional makers of fine traditional Japanese... cuisine, we found ourselves at the port of Yaizu, in Shizuoka Prefecture, a short hop away from Mt. Fuji. Yaizu is a major center of Japanese mackerel fishing, going back over 1,300 years to the Asuka Period of Japan’s history. Since that time, the locals here have used Japanese mackerel (bonito) shavings as a savory seasoning in a number of traditional recipes; most of all, “dashi,” or soup broth.
The process of making a good dashi is easy to understand, yet requires time, patience and skill to make. First, the bonito are dry roasted for three days and three nights, followed by direct fire drying and smoking of the fish for one month. The result of such prolonged smoking is that the fish is coated with a jet black ink-like substance known as “Arubushi.”
The finished dried fish is then gently brushed, removing the “hadakabushi,” which are the most savory flakes of dried fish. This becomes the main ingredient in Banno Dashi.
Kuze Fuku & Sons BANNO DASHI Soup Base & Seasoning, 15-Packet
Product Type: Dashi
Product Dimensions: 21.7" x 36.4"
Packets per Package: 15
Shipping Weight: 0.32 lb
PRODUCT OF JAPAN
How to use Banno Dashi
Boil two cups of water in a saucepan. Add one sachet of Banno Dashi.
Simmer for a few minutes.
Remove the Banno Dashi sachet and your soup broth is ready!
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