Vegetarian dashi stock powder is very hard to find. Dashi stock is the basis many Japanese soups and dipping sauces, yet is usually made from bonito fish together with kelp. Shimaya's vegetarian dashi stock is made from rich kelp seaweed, konbu, from Hokkaido, Japan's north Island. It is possible to make your own vegetarian dashi stock with konbu seaweed and - if you like - shiitake mushrooms. However, this konbudashi soup stock powder brings a flavour-rich umami hit in an instant, when you're short on time.
Instant konbudashi Japanese stock powder is a great store cupboard ingredient for enthusiasts of Japanese cuisine. Add miso paste, wakame seaweed, noodles or soy to a steaming bowl of konbudashi broth for a delicious and healthy soup. Or let the konbu dashi stock cool, and mix with rice wine vinegar, mirin and soy for dressings, sauces and marinades.
Ingredients: Flavour enhancer (E621), salt, glucose, powdered kelp (5%), sugar, flavour enhancer (E635), kelp extract (maltodextrin, kelp extract, flavour enhancer E621, salt).
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