SANKO Ago Dashi Flying Fish Soup Stock Dashi Packs, Japanese Broth Umami, Washoku Seasoning (5g /0.18 Ounce x 10 Count)

Sanko Ago Dashi Flying Fish Soup Stock can help you make a nuanced flavored dashi within a few minutes by only boiling in water. The 5g bag holds 10 tea style bags of rich dashi that does not include MSG. The majority of the information on the back of the package is in Japanese. Thankfully, the instructions to make a basic dashi was on the product page on Amazon. To make, you simply add 700ml of cold water to a pot and add 1 tea bag. Bring the pot to a boil for 1 to 2 minutes over medium heat without a cover on top. Turn the heat off, press the bag lightly against the side of the pot and remove. You now have a flavorful dashi to enjoy or to use in a variety of dishes. The sachets have a bold aroma of fish. After boiling the sachet, the once plain water had become a rich and fragrant broth that can be enjoyed as is or coupled with additional ingredients to create exciting dishes. It was an ideal ingredient to pair with miso, tofu, and wakame to create a delicious miso soup. The finished dashi can also be used to make osuimono, oden, yosenabe, nimono, udon/soba soup, a dipping sauce for tempura, and chawanmushi. The bags of dashi are ideal to keep in a pantry or take with you when camping. The ingredients include salt, dried flying fish powder, dried mackerel powder, dried sardine powder, dried bonito powder, dried kelp powder, dried shiitake mushroom powder, sugar, yeast extract, soy sauce powder, vegetable extract powder, and edible vegetable fats. The product that I received has a best by date of 10 months from the date that I received it. It is a Product of Japan. I am glad to have a delicious dashi that can be the foundation for countless dishes.

We have quasi Japanese food, white rice, miso soup fairly regularly. It isn’t really unusual to mix and blend what you just so happen to have in the kitchen when it comes time to round up a meal.These are as adaptable as you are, basically flavor packets in a tea bag.You don’t need too much instructions — make a cup, taste, adapt or use.They were easy to drop into some water & add to our take out miso soup, and after tasting this soup base, you can imagine using that taste in many situations. Even would work just to spice up white rice, if you wanted to.Several things to like, there is nothing to measure or have to handle and they are priced to where most anyone can try them.

This dashi is from Japan and comes with individual sachets in a resealable bag. I just wish they put some instructions in English. Thankfully was easy enough to translate and figure out. I tried it with udon and boiled 150 ml of water with the sachet for 2-3 minutes. It has the flavor I'm expecting from dashi and made a nice light broth. However, would definitely say the instant dashi granules are a little easier for me to use/ control.

This dashi stock comes in flat tea bag-like sachets. The information is all in Japanese. Usage is as follows:Udon: 1 sachet to 150 mL of water.Miso Soup: 1 sachet to 400 mL water, miso to taste.Oden: 1 sachet to 300 mL water. Open the sachet and dump it in.Yakisoba and Yakiudon: 1 satchet to 1 set of noodles. Open the satchet and sprinkle on the noodles and fry.The dashi is very flavorful and quality-made. I made a simple white miso soup with tofu and green onion and it was great. I look forward to a future meal of oden using this. Not sure how it applies to Yakisoba, if it is in lieu of Yakisoba sauce or in addition to it. Perhaps I'll just try it on fried ramen.

We make miso soup regularly. Our family loves this simple, but flavorful nutritious meal. We just throw in a nice pot some cut up napa cabbage, shitaki mushrooms, kelp, tofu, miso, and of course the dashi stock. I normally use just one dashi bag when I make this soup. I boiled the bag first so I could taste it’s flavor alone. You get the smoky dashi flavor and I would say it was mild tasting and pleasant. The next go around I’ll use two bags for extra umami. I liked how the bag remained intact throughout the cooking process and it was easy peasy to dispose!

I read the product listing's info and beamed the iPhone translator on the package to find out about ingredients and instructions. I usually use dashi to make miso soup but since I didn't have any miso, I just added a bit of soy sauce to the dashi and put in udon noodles and chopped green onions. Dashi was easy to prepare and tasted good.

Beautiful dashi. Great fishy base to many Asian dishes. This product is from Japan. It uses a wide variety of small fish. If you are familiar with cooking anything from this large culinary region, then dashi and its preparation wont need instructions. But those that are new will be pleased to know that it is supremely easy to make. Quick too!Basically is a tea bag full of flavorful umami ingredients that get steeped to make a light broth. How strong or weak will depend on your taste preference. Basically this sits in the background to provide a layer of flavor and isnt the main flavor. It is more of an essence. But really can do what you want with it. I sometimes like it a tad more fishy, so I will sprinkle in some bonito flakes. Funny, I just recently put in an order for more bonito flakes, and I am pretty sure I considered buying their bonito version of dashi, but I went with my usual. Now that I have tried flying fish, I may circle back to their bonito. Price is quite reasonable for 10 bags. I love it.Anway, I use dashi as most do: as base for broths, then from there I may add miso or fermented bean curd, or I may use as base to make a sauce for use with noodles. MMmm

Smells really good opening the bag. Just toss the bag in and go. For family pots of soup probably need 2 packs. I only used one, and it was pretty light flavor, so added some chicken bullion to boost the stock flavor (with veggies).