About the product
This set of all-purpose kakepon, dashi and Japanese style fish stock will help you cook like a professional Japanese cuisine chef. Kakepon is citrus-based (Yuzu) soy sauce. Dashi is fish stock with other ingredients that can be used as a base for a lot of Japanese dishes. Japanese style fish stock is powdered delicious soup stock.
Kakepon has a refreshing yuzu flavor. Yuzu is a type of citrus that is grown in Japan. It tastes like cross between oranges and lemons. This can be used in many dishes.
Dashi exists at every single kitchen in Japan. It’s one of the most important elements in Japanese food. Usually, dashi is just fish stock but this bottled dashi has soy sauce, mirin and sugar in it so you don’t need worry about how much of the other seasonings you need to add when you cook. It tastes savory and slightly sweet. You can simply add this dashi to anything you desire. You don’t need to measure anything but just water and this dashi so it fits perfectly in your busy life. It will help you to cook like a Japanese gourmet chef without the hassles.
Japanese style fish stock can be used in the base for broth for noodles, miso soup, and anything you can think of. Just sprinkle the fish stock in your cooking and it will enhance the flavor. Too much dashi can make your food salty so please use it in moderation.
How to prepare
All-purpose kakepon is refreshingly delicious and it’s very easy to use. You can make homemade dressing just by adding whatever oil you like to it, and mix them well. Now you have refreshing yuzu based dressing! If you add olive oil, then your dressing will be Italian style and if you add sesame oil, it will be Chinese style dressing. Also, you can use this kakepon as dipping sauce for yakiniku (Korean barbeque) or you can simply put a dash of it on a grilled fish, tofu or even your deliciously cooked steak.Noodle dipping sauce: dashi 1 part / water 3-5 parts.Noodle soup: dashi 1 / water 9-10.Dipping sauce for tempura: dashi 1 / water 4-5.For cold tofu, you can just pour some dashi on tofu.For Japanese stew (nikujaga): dashi 1 / water 8-10.Sukiyaki: dashi 1 / water 4-6.Stewed fish: dashi 1 / water 4-8.Yakitori sauce: dashi 1 / water 1.You can use Japanese style fish stock for many dishes. For miso soup, osuimono (Japanese style clear soup), Japanese pickles and so on.
Ingredients & Nutrition
This product contains all-purpose kakepon: soy sauce, vinegar, coarse sugar, yuzu juice, mirin, seafood extract / dashi: soy sauce, sugar, mirin, bonito flakes, seafood extract, konbu extract/ Japanese style fish stock: dextrin, yeast extract, flavor ingredients (powdered konbu extract, powdered dried sardine extract, powdered bonito flake extract), sugar, salt, potato starch, fermented rice seasoning.
Volume: 1 dashi 500ml, Japanese style fish stock 80g (4g × 20 bags), 1 all-purpose kakepon 500ml
Calories: Set Item
Salt Equivalent: 0.00g
This product is not suitable for anyone with allergies to wheat or soy.
The recommended shelf life for this product is .
Origin of ingredients
Specialty: Additive Free, Non-GMO