Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami.

The essence of Japanese cuisine is dashi. Since 1964, The world’s first instant dashi, “Dashi-no-moto” began with Shimaya. That makes home cooking easier, quicker and broader your range of it.

Umami is the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908. Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock.

How to Use:

• 1 teaspoon of dashi with 600ml of water.

Product EXP. 02/12/2022