kinds:

Chin dashi pack (240g with 30 packs)

Since it is seasoned, you can easily make a professional dashi just by putting 1 pack in a pot with water and boiling it for 1 to 2 minutes. One pack of dashi is enough for 3 to 5 people. We will deliver "Emi dashi", which is popular for commercial use, in a size for home use.
We use domestic raw materials whose production area is known.
Dried sardines from Nagasaki prefecture (flying fish)
Shiitake mushrooms from Hiroshima Prefecture Kombu seaweed from Hokkaido

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We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

brand	Megumi Dashi
Maker	Megumi Dashi
Country of Origin	Japan

"Today's miso soup is delicious. What did you do?" You can make delicious miso soup that surprises your family as many times as you like.

Megumi dashi with a "golden ratio" that makes a difference in cooking

Professional dashi that can be easily tasted just by boiling for 1-2 minutes

Megumi dashi is free from harshness and fishy odor. A dashi pack that allows you to make amazingly delicious miso soup for your family. Megumi dashi with a “golden ratio” that makes a difference in cooking Professional dashi that you can easily taste just by boiling it for 1 or 2 minutes Domestic hand volcanic roasted flying fish, Yaizu dried mackerel, Hiroshima prefecture shiitake mushrooms , Hokkaido Makonbu, carefully selected domestic ingredients that are difficult to prepare at home, are blended by a professional chef with a golden ratio that brings out the synergistic effect of umami, and packed in an easy-to-use pack.

• "Megumi dashi" is a blended dashi powder that is carefully blended with domestic ingredients that are known to be produced under the supervision of a professional so that you can easily make dashi.
• Just by using this bonito dashi pack, you can easily make Japanese-style dishes such as miso soup and dashimaki tamago every time, as long as the amount of water is correct.
• It contains Agodashi, which is a classic in Kyushu, so it has a deep flavor.
• After boiling, put it in a soup pot and chill it, and you can use it in various recipes as a versatile soup.
• It's delicious and easy to use, so it's perfect for low-salt dishes and miso soup. Also for the dashi soup diet.

We use only the best ingredients that professionals like.

Hokkaido makombu, which is characterized by its clear broth, is a purveyor of Japanese restaurants that professionals like to use, dried mackerel flakes from Yaizu, dried dried urume sardines from Kumamoto, and raw wood shiitake mushrooms from Hiroshima.

The deep aroma and richness of real ingredients cannot be matched by seasoning ingredients such as extracts. The dashi used by professional chefs expands the range of cooking options.

Uses domestic raw materials whose origin is known

Dried Sardines and Flying Fish (Domestic) Dried sardines from Nagasaki prefecture (flying fish) Uses a high-quality “hand volcano roasting and drying jaw” with a strong scent. The “hand volcano method” is a method of roasting fish, which is a technique that traps the deliciousness inside by slowly smoking and drying it with strong heat. Because it is hand-made, it cannot be mass-produced, and it takes a lot of time and effort. Jaws (flying fish) fly over the surface of the sea to escape from predators. Therefore, compared to other fish, it has a lot of exercise and has very little fat, which is the cause of "fishy smell". The firm, protein-rich white meat has a refreshing flavor and elegant sweetness.	Dried dried urume (produced in Kumamoto) Dried mackerel (produced in Yaizu) Dried mackerel from Yaizu Mackerel flakes are characterized by their unique flavor and rich broth, and it is a well-known story among chefs that when used together with katsuobushi, the flavor becomes richer. We carefully remove the head and abdomen and use only mackerel bushi. Dried sardines from Kumamoto Urume sardines from Kumamoto are boiled and dried much stronger than those from other production areas, so the broth comes out well. Uses dried urume sardines that do not remove the internal organs. The unique flavor of the intestines adds depth and richness to the soup stock.	Koshin Shiitake Mushrooms (Miyazaki) Rishiri Konbu (Hokkaido) Hokkaido kelp It is a kombu seaweed that produces a rich, fragrant and rich soup stock. It is one of the high-grade kombu kelp and is also called the “king of dashi” because of its flavor. Shiitake mushrooms from Hiroshima Prefecture Log-grown shiitake mushrooms, which are grown naturally in the natural environment, take a lot of time and effort, and are greatly affected by the natural environment, so the production volume is not stable. However, we are particular about the goodness of taste and aroma, and we are particular about only raw wood shiitake mushrooms.

Megumi dashi with a "golden ratio" that makes a difference in cooking

Megumi dashi with a "golden ratio" that makes a difference in cooking

Recommended for beginners to intermediate cooks.

I also like cooking, and I used to use the granule type a lot, but recently I've been using only this "Megumi Dashi".

It is very versatile as it can be used in a variety of dishes.

The most delicious miso soup I have ever made.

By the way, I asked a housewife friend of mine to use it secretly on the monitor, and she said, "Today's miso soup is delicious. What did you do?" (laughs). I was worried that the miso soup tasted different every day, so I asked them to try it, but after that, my worries were resolved.

This dashi pack makes it easy. You get the same flavor every time. ※As long as the amount of water is correct※

I would like you to try miso soup first.

And next is the cooked rice.

It is also impressively delicious. I intended to taste the first night I made it, but I ended up eating two. .

All you have to do is add whatever you have in your fridge.

This "Megumi Dashi" is an easy way to create the golden balance of seasoning that a long-established store that continues to make for professional use in the restaurant industry can easily create at home.

The balance of taste is already complete, so you can reproduce the seasoning like a professional with the amount of water and simple seasoning.

For that reason, it is very easy, but for advanced users who make their own dashi, it is not additive-free, so it is seasoned with yeast extract, seasonings (amino acids, etc.), powdered soy sauce, etc., and is salty. It is not recommended for people with restrictions such as