Happo dashi 360ml

Happo-dashi: How to become a good Japanese cook

The ratio of dashi stock, soy sauce, and mirin in mentsuyu is 3:1:1, while Happo-dashi is 8:1:1. Compared to mentsuyu, Happo-dashi has an overwhelmingly higher ratio of dashi stock. It is a versatile seasoning that can be used in any way, for noodle soup, boiled dishes, simmered dishes, and hot pots. (Volume: 360ml)

Ingredients: soy sauce (honjozo) (contains soybeans and wheat), sugar, bonito flakes, dried sardines, kelp, salt

Shokunin Shoyu No. 3034

Gentle taste made from safe ingredients

The soy sauce is made from domestically grown soybeans and brewed in Masakin's wooden barrels, and is made with dried bonito flakes from Kagoshima Prefecture, dried sardines from Kagawa and Kagoshima Prefectures, and dashi stock made from kelp from Hokkaido. In addition, the sugar is made from 100% sugar cane from Kagoshima Prefecture, and sun-dried salt from Australia. The ingredients carefully selected by Masakin have resulted in a safe and gentle taste.

Easily step up a notch

You can use it in any recipe that calls for dashi or soy sauce. This one bottle will take your cooking to the next level.

The rich flavor and aroma of the dashi and fluffy eggs give it a gentle taste. It goes down smoothly even when you don't have much of an appetite.

After opening the bottle of "Happo Dashi"

It is difficult to determine the usable period, as it is affected by the bacteria contained in the air that enters the bottle when it is opened and by the temperature at which it is stored. This "Happo Dashi" goes bad in either the form of "cloudiness throughout the broth" or "moldy lumps appear in the areas exposed to the air, such as near the cap." If it does not become cloudy when you use it, there is no problem.