AjinomotoHon Dashi (Soup Stock) 4.23 Oz.

Extremely convenient alternative to making your own dashi for soups or Japanese dishes. I have never looked back. Way faster than making it by hand and tastes comparatively good. A little goes a long way, I save it in a jar and use it as I want. Very good option for home cooks on a time and money crunch.

There's almost no end to the uses for these granules. From a substitute for Bonito flakes when making miso soup to a flavor packed sprinkle of umami on you're favorite food.As a cook who enjoys making Asian recipes, I consider this as important as salt and pepper, and always keep it just as handy.Hondashi contains monosodium glutamate (MSG).While some people are turned off by MSG, they would usually be very surprised to find that many foods they consume are naturally packed with it! Foods such as mushrooms, tomatoes, cheese and even nuts naturally contain MSG.While a very small group of folks ARE 'msg intolerant', the vast majority of those who refuse to consume it should look into the most recent research. It's not the food equivalent to the 'boogy man' as once thought to be the case.I should also mention that the shelf life of this is very long. You only need to store it in an air-tight container (such as a zip-lock bag) and in a dark cool area. I keep mine in the refrigerator, sealed in a half pint Ball jar.

Hard to find in our rural area. Good product for making soup.

I finally decided this is my go to dashi base. I use it primarily for miso soup base, but also use it for ramen and udon noodle bases too. However, I typically go with the Ajinomoto jar. It's almost double this price but keeps longer.I was always going between this and the jar (Ajinomoto always!) because it is almost double the price as these sachets. However, the jar keeps my dashi more fresh. Which makes it last longer.I do between 1/3 and 1 tsp of dashi per 1 cup of water. 1/3 for my daughters, 1/2 for my wife, and 1 tsp for me. Then I use between 1 and 2 tbsp of miso paste. White for the kids, 1 tbsp white and 1 tbsp red for the wife, and 2 tbsp red for me.I'll boil the dashi, add any veggies, remove from heat, then add the miso.In any case, this dashi powder is 85-90% as good as Bonito flakes. The jar is totally worth the almost double the price of the sachets, the only time I'll buy the sachets is when I'm cooking for a group of friends, otherwise I find if I'm not finishing the whole sachet in a week to a week and a half, it starts to lose flavor and starts to taste like my fridge. With the jar, I can keep the jar for months with no issue.Buy with confidence!

FIRST AND FOREMOST:I've cooked a pound of dry, shaved bonito flakes into broth. It's a delicious — and necessary — part of any Japanese soup or sauce. It's also very time consuming.THAT SAID:These instant, dissolvable, manageable granules add all that umami ocean-y goodness instantly and easily.I USUALLY USE IT IN SOUP:Could be a complex, homemade situation. Or just to add depth to miso soup packs at lunchtime. But I've also used it to add complexity and a little Japanese nuance to stir fry, braising sauce, panko coating, mashed potatoes and other vegetable dishes, and even as a glaze for grilled meat.MAYBE DON'T SERVE IT TO YOUR SOBO-CHAN:But I'm pretty convinced you and your friends will love it.

very nice

This is "IT" for authentic tasting dashi. Add a tsp of white miso, mix and voilà!

Good flavor and easy to make