Ingredient List: Flavour Enhancer: (E621, E631, E627), Salt, Glucose, Dried Kelp Powder, Granulated Sugar, Kelp Extract
Allergy Advice: None.
Origin: Product of Japan.
Storage: Keep in dry, cool place and avoid direct sunlight.
Storage type: Ambient.
Preparation and usage:
€¢ For noodle dipping sauces use 1 stick of dashi with 1 litre of water.
€¢ For boiled dishes use 1/2 a stick with 600ml water.
€¢ Vinegared and pickled dishes will require 1/4 stick of dashi.
€¢ Use 1/2 a stick of dashi with 4 bowls worth of rice for ochazuke.
€¢ Sushi vinegar needs 1/2 stick per 75ml.
€¢ Stews and boiled tofu requires 1/2 stick of dashi with 1 litre per water.