style:

22 bags in cosmetic box

brand	Shichimiya Honpo
product shape	powder, granules
number of units	1.00 pieces
number of products	twenty two
Package information	bag
flavor	Kelp
Product weight	0.22 kilogram
package weight	0.22 kilogram

Ingredients: salt, flavor ingredients (bonito powder, mackerel powder, muro ajibushi powder, flying fish powder, urume sardine powder, kelp powder, shiitake mushroom powder, seaweed powder, enoki mushroom powder, radish powder, carrot powder, burdock powder), powdered soy sauce , sugar, protein hydrolysates, seasonings (amino acids, etc.) [Including wheat, soybeans, and mackerel]

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brand	Shichimiya Honpo
packing size	18.6 x 10.1 x 3.3cm; 220g
Production area (prefecture)	Kyoto
Product type	powder, granules
Container type	bag
Container type	pack
Maker	Shichimiya Honpo
Product weight	220 grams

Kyoto Dashi Obanzai

It is very popular, Shichimiya's "Obanzai no Moto". High-quality raw materials such as seafood, bonito flakes, mackerel flakes, dashi kelp, mountain fruits, and shiitake mushrooms are processed into fine powders and granules, and packed as they are. "Obanzai no Moto" is a tea bag type, so you can easily make authentic "Kyoto dashi". The dishes change according to the season, and the taste you like at home is also different. Kyo-Aji "Obanzai no Moto" can be used to create a variety of Kyoto-style dishes simply by changing the amount of hot water and the soaking time. Also, if you want to make it a little different and make it a "home taste", add a little sake, mirin, soy sauce, and seasonings. It is suitable for cooking mainly with "Otsuyu", which has a delicious "Kyoto flavor".

<How to make>

"Ichiban Dashi" Turn off the boiling water and let it soak in "Kyoto dashi" for 3-5 minutes.

100cc～200cc somen soup, tempura sauce, mentsuyu, etc.

*This is Kyoto flavor, so add a little soy sauce and mirin to your liking.

250cc～300cc Udon, Soba, Nyumen, Donburi, Dashi rolls, Steamed chawanmushi, Turnip steamed, Grated yam soup, Koya tofu boiled, etc.

500cc Oden, soup, rice porridge, cooked rice, udon suki, earthenware steamed, yosenabe, other hot pot dishes, etc.

"Second dashi" Brings out the "umami" of the real ingredients and is suitable for mixed cooking.

<How to make> Put 2 to 3 bags of "Kyoto dashi" after using "Ichiban dashi" into hot water and boil it.

"As is" Tear the tea bag and leave it as it is. Onigiri, Ochazuke, Yakimeshi, Yakisoba, Okonomiyaki, Furikake, Nukazuke, etc.

You can enjoy it more deliciously by adding shichimi, sansho pepper, ichimi, etc.