A premium dashi pack made with three exceptional ingredients — and no shortcuts.
Bonito from Ibusuki, Kagoshima. A blend of honkarebushi — mould-cured and sun-dried again and again over months — and arabushi, for aroma. Balanced so you taste both the fragrance and the depth.
Ma-kombu from Hokkaido. Prized for a clear, clean broth with an elegant natural sweetness. The classic partner to bonito.
Moshio from Nagasaki. A seaweed salt: sun-dried arame and hondawara are steeped in seawater, then a salt artisan slowly crystallises the brine in a flat pan. Mellow, mineral, and faintly of the sea.
No MSG. No yeast extract. No hydrolysed protein. Just good ingredients, and the time it takes to make them properly.
How to Use
- Add one packet to 500 ml of cold water.
- Bring to a boil, then simmer for about 5 minutes.
- Remove the packet. Your dashi is ready.
From there:
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Miso soup — whisk in miso to taste, off the heat.
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Udon or soba broth — add soy sauce and mirin.
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Soups, stews and braises — use in place of chicken or vegetable stock. Dashi is lighter and cleaner, and lets the vegetables and meat taste more like themselves.
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Risotto, paella, poached fish, steamed clams — anywhere a savoury liquid is called for.
Why MIYABI
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No MSG, no yeast extract, no hydrolysed protein. Nothing to prop up the flavour.
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Named origins — Kagoshima bonito, Hokkaido ma-kombu, Nagasaki moshio.
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Seasoned with seaweed salt, not ordinary salt — a mellow, mineral finish.
| Raw materials name |
Bonito flakes, moshio (seaweed salt), kombu (kelp), shiitake mushrooms
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| content by volume |
10 packets (8g × 10 pieces) — makes 5 litres of dashi
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