4.7 (463) · € 24.00 · En Stock
I prefer to soak my konbu for 24 hours to make my dashi, but there are those times where one forgets to do so and a dashi is needed. This method does take some time, about 1 to 1 ½ hours to make, but produces a great dashi. For this particular dashi I add dried shiitake to increase the umami.
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About this product, About the Merchant, The same size used by chefs!, Thin shavings are the workhorse style of katsuobushi used in Japanese kitchens.
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