Enjoying Dashi Means Enjoying Its True Essence

Umami is an indispensable ingredient in Japanese cuisine. 
Not just a sensation, umami is recognized as one of the five basic tastes. 
First discovered in kelp stock by a Japanese scientist over 100 years ago, umami receptors have been found on the tongue. 
While this taste is most representative of the delicate sensitivities of Japanese cuisine, it is attracting a great deal of attention worldwide “UMAMI”.  

Umami components can be broadly classified into two categories: 
amino acids (glutamate) and nucleic acids (inosinate and guanylate), the synergistic effects of which can increase the overall umami flavor. 
Furthermore, through drying, aging, or fermenting the ingredients, moisture content can be reduced, and the remaining enzymes can work to further enhance the taste. 

UMAMI Dashi Vegetables is a convenient dashi pack for home use that maximizes the flavor and natural aromas of four types of Japanese-grown vegetables to create a clean, refreshing stock with no cloying aftertaste. 
With two types of onions—sweet onions from Awaji island and fragrant onions from Hokkaido—the broth is well-balanced and full of umami and richness. 
It is recommended for not only Japanese foods, but also Western dishes. 
This versatile seasoning can be used with a variety of dishes, such as soups and stews, omelets, pastas and gratins, and for seasoning meats and fish by breaking open the bag. 

As the first dashi pack in Japan to be certified vegan, this product is made from Japan-sourced ingredients and contains no chemical preservatives or flavors, making it safe for people of all ages, from children to the elderly. 

Distributor: ON THE UMAMI 

With the views and sensitivities gained through the pursuit of making dashi, we transcend the boundaries of food and bring umami to the world. 

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