About the product
This dashi soup stock base is made using pure brew ultra-extra select dark soy sauce, katsuobushi from Yaizu, and kombu seaweed from Hokkaido.
Seasonings can be a crucial part of a meal, turning plain food into a delicious experience. After all, sometimes we only think we don’t like certain foods because we haven’t tried them with the right seasoning! Sugarlady’s four seasons dashi soup stock base and other seasoning products are safe and free of chemical seasonings and additives, letting the true, natural flavors of the ingredients themselves shine – and allowing you to enjoy your meal without worry.
How to prepare
Usage examples: Dipping soup for noodles (tsuketsuyu): Combine 1 part dashi soup stock base with 3 to 5 parts water. Soup with noodles (kaketsuyu): Combine 1 part dashi soup stock base with 9 to 10 parts water. Dipping sauce for tempura: Combine 1 part dashi soup stock base with 4 to 5 parts water. Hiyayakko (chilled tofu): Use dashi soup stock base as-is. Stews/Nikujaga: Combine 1 part dashi soup stock base with 8 to 10 parts water. Sukiyaki: Combine 1 part dashi soup stock base with 4 to 6 parts water. Boiled fish: Combine 1 part dashi soup stock base with 4 to 8 parts water. Tare sauce for yakitori: Combine equal parts dashi soup stock base and water. After opening, store in the refrigerator (below 10℃) and use as soon as possible.
Ingredients & Nutrition
This product contains soy sauce (contains wheat), crude sugar, hon-mirin, katsuobushi, seafood extract, kombu seaweed extract..
Calories: 1 tablespoon (18g) 19kcal
Salt Equivalent: 2.3g
This product is not suitable for anyone with allergies to wheat or soy.
The recommended shelf life for this product is 12 months.
Origin of ingredients
Specialty: Additive Free, Non-GMO