YAMASAN KYOTO UJI Umami Dashi Stock Packets Soup Base 8g x 15 Packs

*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

Amazing flavor, adds really delicious depth to soup. Used this for a “beans and greens” soup but I’m sure this could work for many other dishes. Not “fishy” at all!

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!!!

Really good flavor base. I always add more just because. really good base though and most would like as is with their ramen

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.

Great price, amazing taste!

Ahhh, what can I say except this dashi powder works great. Keeps me from having to make dashi when I want to make a quick Udon or Ramen noodles or a shabushabu. I'm only cooking for me these days so having dashi powder for a soup base is great.

Taste is smooth; easy to prepare; and probably a good in-between soup meal for some. But the sodium level per serving is 1,280 ml, 50% of the daily recommended limit. And for people with heart issues, that not healthy. The daily sodium max for healthy folks is twice that. Check out other brands and read labels. I would NOT buy this brand again due to high sodium, unless I want to use the packs as a base for making a larger pot of more adventurous Miso soup for a group. A $20.00 learning experience - and a needed reminder to read labels!

We have repurchased this dashi stock base 3 times now! Our household loves it. Adds the right umami flavour and depth to miso soup, and other stews. If your miso soup tastes hollow, this is the thing to add. Super simple to use, especially compared to trying to make your own. Depending on personal preference and amount of salt in the other ingredients, 1 packet is enough for 600mL to 1.5L. As it's a soup stock, don't expect it to taste like a finished soup or bouillon cube on its own.

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

Authentic taste and smell. Soooo comforting. Easy to cook with and great quality.

Great Dashi. Easy instructions and great flavour

The delivery was excellent (next day). The product was as expected. It was stated to take out in 2-3 minutes. But I found the taste was week after 3 minutes. So, I left it in the pot for much longer time.