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Dashi Pack for Miso Soup 10g x 21 packs "KAORI ICHIBAN"

 
5 3

Regular Price:

$19.73

This dashi pack is very convenient to quickly make a great miso-soup base. 

Different types of bonito flakes have been blended in order to create a rich soup stock that allows for a perfect miso soup. 
This dashi pack is even popular with Japanese chefs who do not have the time to prepare a stock from scratch every night. 

Recommended use:
1 pack for 400 ml soup stock  OR 1 pack for 800 ml light stock (e.g. for Oden)
Steep for about 5 minutes.  

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  • Specifications
  • Detailed Description
  • About TENPAKU
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  • Product Number3000442
    Time Until Shipping5 days
    BrandTenpaku
    Contents10g x 21 packs (210g)
    Ingredients (text)Bonito flakes (karebushi), kombu kelp (makombu)
    Shelf Life6 months
    Storagekeep in a dry and cool environment
    Made InJapan
    PrefectureMie
    Logo_Tenpaku
  • This dashi pack is very convenient to quickly make a great miso-soup base. 

    Different types of bonito flakes have been blended in order to create a rich soup stock that allows for a perfect miso soup. 
    This dashi pack is even popular with Japanese chefs who do not have the time to prepare a stock from scratch every night. 
    Recommended use: 

    1 pack for 400 ml soup stock  OR 1 pack for 800 ml light stock (e.g. for Oden)
    Steep for about 5 minutes.  

  • Tenpaku

    Tenpaku is one of the few remaining traditional makers of katsuobushi. The Tenpaku family has a very long history in making katsuobushi but it is only in 1946 that the family established its own business, which now is run by the fourth generation. The current owner Yukiaki Tenpaku is focusing on quality rather than quantity and a bonito block will only be sold after it went through multiple cycles of drying, smoking and fermentation until the fish's natural fat become umami.

    Raw Bonito fillets are first glutted, sliced and simmered in water for about an hour. Fat, scales and bones are then removed from the soft fillets. The fish slices are then smoked on wood to dry and develop a more complex flavor. They then are sun dried and exposed to fermentation with four repetitions to further reduce moisture. Finished Katsuobushi only has 20% of the volume of the original fish fillet.

    Tenpaku katsuobushi is very popular among chefs of high quality restaurants in Kyoto and all over Japan, who do not wish to compromise on quality.

    Chef's in Japan use a whole block to shave fresh flakes, but nowadays also rely on Tenpaku's Bonito Flakes and Dashi Pack when they require speed and good flavor alike.
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