Chaganju Dashi Stock (Dashi Broth, Packet), Umami Soup Stock, Use 7Carefully Selected Ingredients, Made In Japan, 8G×15Pacs【Yamasan】

Tastes great. Good for making Miso Soup & Kewpie Mayonnaise.

Very tasty, easy to use in teabag style packets- recommended

I got this about a week ago and already need to reorder. Easy to make the Dashi stock/broth, and it makes a very delicate golden broth with complex flavors that include just a subtle hint of smokiness. It is not overly fishy, and doesn’t taste like a beach smells. Very refined and suggestive flavor palette perfect for my soups, braising vegetables, and I even made rice with some to give to my dog going through chemo treatments. Definitely getting more!!!

*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

Great quality little packet that can be used by itself or as an ingredient without the packet.