Description
Additive-free powdered dashi, a traditional Japanese ingredient that is recognized as a World Heritage food and works magic to make food delicious.
Made from 100% Hon Kare Bushi (dried bonito flakes) using the Izu Tebiyama-style method
(Manual volcanic heating and drying method) of roasting and drying, from Kanesa Katsuobushi Shop, a renowned store that has been producing Izu Tago Bushi and Hon Kare Bushi (Both are highest quality dried bonito flakes)for more than 140 years.
Just a spritz of this powdered dashi will do magic to enhance the flavor of your food.
No additives are used.
No salt or other seasonings are added, so you can season your food as you like.
The powdered dashi powder does not dissolve, so please take it with the dashi as an ingredient.
The standard amounts of seasonings to be added are listed in the "Basic Dashi Preparation Method" at the bottom of this page.
The fine powdered form makes a superb dashi with the original aroma and rich flavor of honkare-bushi (dried bonito) by simply pouring in hot water.
The dried bonito flakes with full of flavor can be served as it is as an ingredient, so you can take in all the rich nutrition of dried bonito flakes, which is good for your health and tasty.
It can be used not only for miso soup, but also for simmered dishes, noodle soup, and one-pot meals, all of which can be prepared in no time.
It can be easily arranged by mixing it with rice, adding it to salad dressings, or using it as a finishing touch for stir-fries.
30g
Miso soup, T K G(Rice with egg), rice balls, boiled rice, boiled and seasoned vegetables, noodles, one-pot dishes, and stir-fries.
*Drink in a cup*.
Put 1 teaspoon of Odashi Magic in a cup and 200ml of boiling water is the basic amount. It is not flavored, so you can season it to your liking.
Add salt or soy sauce to make soup → Odashi Magic! For each 200 ml of soup stock using 1 teaspoon, use about 1/8 teaspoon of salt and a little less than 1 teaspoon of soy sauce. Add more or less to your liking.
Add miso paste and dried seaweed to make miso soup → Odashi Magic! For each 200 ml cup of miso soup using 1 teaspoon, add 1 tablespoon of miso paste and dry ingredients of your choice. Increase or decrease the amount of miso to taste.
Enjoy the fragrant aroma of additive-free natural dashi made from high-quality honkare shavings and kelp.
*Making soup in a pot*.
Add 1 tablespoon of dashi magic, 1 liter of water, and ingredients of your choice to a pot, heat, and add seasoning when cooked through.
Add salt or soy sauce to make soup → For each liter of soup stock using 1 tablespoon of Odashi Magic, add about 1 teaspoon of salt or 1.5 tablespoons of soy sauce. Add more or less amount as desired.
Add miso paste and dried seaweed to make miso soup. → For each liter of miso soup using 1 tablespoon of Odashi Magic, add vegetables, etc. and bring to a simmer, then add 4 tablespoons of miso paste and any dry foods of your choice, heat until just before boiling and serve. Increase or decrease the amount of miso to your liking.
Put ingredients and 1-2 tablespoons of soup stock in a pot, pour in an appropriate amount of water, heat over heat, and season to taste.
Add salt, soy sauce, miso, etc., and season to taste.
＜Eat the whole fish as it is.>
Mix with takoyaki or okonomiyaki base.
Add to takikomi-gohan (cooked rice).
Also, add to sesame paste, egg over rice, yakisoba (stir-fried noodles) or yakiudon(bowl of rice) as a topping.
Recipe ⇨ https://www.instagram.com/mihokotakakubo/
[How Dashi Magic has created The Story Behind the Creation of "Odashi Magic!"]
Product planner/developer Takakubo was teaching soup stock to dozens of people every month when he realized that he had a problem with straining soup stock.
When he was teaching the dashi class to dozens of people every month, many of them asked what they should do with the leftover dashi.
We wanted to make it easy for people who don't have time or are too tired to take the "little trouble" to enjoy natural dashi that is good for the body and tastes great.
I want you to know that dried bonito flakes and kelp are also delicious when poured or mixed directly into dishes, and I want you to take in the rich nutrition of dried bonito flakes and kelp in its entirety to stay healthy and energized.
My years of suffering through menopause have solidified this belief.
The "Odashi Magic" series of natural dashi (soup stock), which is eaten whole as it is, is a product of this desire! ®︎" series is an original product born out of this desire.
When I went to Kanesa Katsuobushi Shoten in Nishi-Izu to ask them for this product, I learned that the production of dried bonito flakes has become much more difficult than I had expected and that the number of people using the high-quality Honkare-bushi (dried bonito flakes) has been decreasing. I learned for the first time that the number of people who use high-quality Honkare Bushi has been decreasing and that if this trend continues, we will lose the ability to produce Honkare Bushi.
Since that time, I have been interested in the "Odashi Magic" series! ®︎" series is not just a "business", but we believe that we have been given a "mission" to continue to produce and preserve Honkare Bushi, a traditional food that is the pride of Japan.
[Manufacturer: Kanesa Katsuobushi Shop]
Founded in 1882, Kanesa Katsuobushi Shop has been producing the highest quality Izu Tago-bushi and Honkare-bushi since its establishment in Tago, West Izu, by maintaining the traditional Izu hand-volcanic roasting method.
Izu Tago-bushi was recognized by the Slow Food Association headquartered in Italy on August 31, 2020, as a food of the World Heritage of Food "Aji no Hakobune" to be preserved for future generations.
There are now only two other manufacturers that preserve this traditional method besides Kanesa Katsuobushi Shop.
Also, not only Izu-tako-bushi but also in terms of the hand-roasting method, Kanesa Katsuobushi shop is one of only three companies in the whole country that produce katsuobushi using this method.
＜What is Aji no Hakobune? ＞ Aji no Hakobune among the traditional and unique native varieties of each region, processed foods, and seafood produced by traditional fishing methods, there are many rare ingredients produced by small producers that may disappear if nothing is done to preserve them. Slow Food Nippon is an initiative to select such foodstuffs based on common global guidelines, and to protect their production and consumption through various support measures, thereby preserving the diversity of food in the region.
(Excerpt from Slow Food Nippon HP) https://slowfood-nippon.jp/what-we-do/ark-of-taste/
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