Chaganju Dashi - Umami Powder Soup Stock - Japanese Food, Bonito Flakes, Kelp, Mushroom, 8g×30pacs

Having lived in Japan for 17 years of my adult life, I am particular about ensuring that any Asian food I make is as true to its original taste as possible. These dashi stock packets are really great, and they are easy to use! Just drop a packet or two into boiling water or boiling broth, and it will produce a very Asian flavor for your ramen, miso soup, etc.! It works great with any noodle and any fresh veggies you want to use.

*Updated to fix spelling and a forgotten review. My ramen is now hands down amazing. It is now to the point the teens refuse to eat soup unless I use this. Each time I have forgotten to drop a packet in for the broth with my roasted vegetables, and whatever type of meat. They realize something is missing and stop eating once I leave the dining room. I heard one of them saying I am getting older, I have made much better. 8{ So if you don't want to impress or enjoy a quality meal, do not bother with this dashi Soup Stock. But this one is a double edged knife as people will expect you to make it this well or better every time. Pro: Extremely tasty As easy as brewing tea Good as a simple broth, done in moments AMAZING as a building block broth for a soup with depth. Cons: No real cons, but it should be noted that upon first opening the initial package for the stock packets, there is a heavy fishy scent that kids never believe their loved soup came from, not unpleasant but very stout. *My version of Japanese udon is: 9am cookie sheet of 1 whole brown onion, 3stalks of celery, 1 bulb of garlic cut through the middle vertically, 1 thick carrot, sprinkled with quality EVOO and sea salt.roast in the oven 30mins at 425. Just shy of burnt. 9:15am 6 quart pot add dashi packet, 6oz of shiitake mushrooms, 1 1/4" strip of kombu seaweed chopped, 2tbs hondashi bonito soup stock, and cover at medium until a rolling boil. remove vegetables from oven and transfer skins and all to the boiling pot. turn to low and allow to do it's thing for the next 5 hours. occasionally checking on the liquid, and a quality stir every 30mins. After the 5 hours I transfer the broth into a 12qt pot adding 1tbs of "Yondu" vegetable stock to ensure the flavor with a package of frozen chicken soup stock. I then add 2tbs of Japanese 7 spice (we like hot foods) this is more subtle in flavor that combines to make a well balanced soup rather than a burn out broth. I add 1tbs kishibori shoyu soy sauce, 1tbs shaoxing rice wine, 1/2 tsp mirin, and 1/2 tsp roasted sesame oil, to finally turn up the heat to high to bring a rolling boil in a separate pot I boil water to cook the frozen udon, take my protein and drop that into the giant pot as the secondary pot comes to a boil. Once udon is done, place it into the pot as well, add fresh shiitakes and scallions dinner is ready. *If I am making shrimp udon I will also add a 1/4 tsp of anchovy paste, 1/4tsp of Thai shrimp paste, 2 tsp garlic powder and 1tbs of tomato paste to up the seafood flavor. However, 90% of my udon is either chopped chicken thighs or tofu. If you make it, I hope you love this as much as we do. :) -Mo13

while it was boiling it smelled like dirty socks, but after I let it cool, very plain flavor. I liked the taste....

I love these in bone broth, alone the flavor is very mild and too “watery” but in broth it adds dimension and flavor. Already on my second bag.

Very tasty broth. But I’m confused. The package says 1280 mg is salt. I think this is a mistake. I usually eat a supermarket raymen noodles. It is crammed with salt so I use just a partial amount of the packet. The packet is three times the size of the umami Dashi packet and has 1680 mg os sodium. I know what salt taste like and the Dashi can’t have 1280 mg of sodium. I’m confused. I hope the Dashi packet isn’t turning customers away by an error on the product.

Bought this months ago. It’s cold and rainy here. I just had a hot cup and it was so flavorful and comforting, like a warm hug. Delicious.

After learning how to cook Japanese soups, I have found that this is my favorite to use when I’m making my base.

Easy to prepare. Simply delicious. I wanted a healthier & more Japanese tasting broth for my noodles. This is even better than I'd hoped. More body & complexity than the usual instant dashi. Reminds me of mommy's cooking. I've used it as is for instant ramen. I used this to thin the sauce that comes with Momofuku noodles into a broth. Also used it as the base for soba dipping sauce. With colder weather coming, I plan to use it for miso soup, & the base for oden type pot.