EN
DA
ZH
Dashi No Moto 1kg Shimaya
- 47933
Variants:
Dashi powder is an essential umami seasoning in Japanese cuisine. When mixed with water, it creates a stock that can add a fantastic flavor to even the blandest dishes. Hon-dashi is also used to pickle kimchi. Bonito broth is the basic soup base for all Japanese soups (miso, udon, soba, or sukiyaki)
Preparation
For 4 servings of udon noodle soup: Dissolve 8 g (approx. 2 tsp) dashi in 1 L of boiling water. Add soy sauce and your desired toppings. For 4 servings of miso soup: Dissolve 4 g (approx. 1 tsp) dashi in 600 ml of boiling water.
Product specifications
Data sheet
- Hovedlager Roholmsvej (stk)
- 5
- Nørrevoldgade store warehouse (pcs)
- 6
- Torvehallerne store warehouse (pcs)
- 0
- Godthåbsvej store warehouse (pcs)
- 2
- Amagerbrogade store warehouse (pcs)
- 0
- Brands
- Shimaya
- Package
- 10,000000
- Storage
- Tørt, køligt, undgå direkte sollys.
- Gross weight (g)
- 1090
- Width (mm)
- 135
- Height (mm)
- 175
- Length (mm)
- 90
- Box width (mm)
- 320
- Box height (mm)
- 237
- Box length (mm)
- 430
Nutritional content
- Nutritional information per g/ml
- 100
- Energy (kJ-kcal)
- 810-191
- Carbohydrate (g)
- 19
- Of which sugars (g)
- 5,1
- Salt (g)
- 53,8
Ingredienser
Ingredients: Flavor enhancer E621*, salt, dried fish powder, sugar, yeast extract (yeast extract, maltodextrin), yeast extract (maltodextrin, yeast extract, salt), yeast extract (yeast extract, glucose, partially hydrogenated palm oil), flavor enhancer E635. *E621 does not originate from Japan.
Customers who bought this product also bought:
Dashi powder is an essential umami seasoning in Japanese cuisine. When mixed with water, it creates a stock that can add a fantastic flavor to even the blandest dishes. Hon-dashi is also used to pickle kimchi. Bonito broth is the basic soup base for all Japanese soups (miso, udon, soba, or sukiyaki)
Preparation
For 4 servings of udon noodle soup: Dissolve 8 g (approx. 2 tsp) dashi in 1 L of boiling water. Add soy sauce and your desired toppings. For 4 servings of miso soup: Dissolve 4 g (approx. 1 tsp) dashi in 600 ml of boiling water.