• SETO TEKKO
• KANESHO sukiyaki sauce 360 ml
• Original Noko sauce
• Sesame & garlic BBQ sauce
• Japanese onion sauce
• Original chuno sauce
• UNENO instant dashi stock for miso soup
• KENSHO sauce kits
• Concentrated Scallop Hotate dashi
• DARE MISO SAUCE
• KANI DASHI snow crab stock
• FUGU DASHI fugu stock

• KAKI DASHI oyster stock

• AGO DASHI flying fish stock
• KATAKUCHI IWASHI DASHI mini sardine stock
• KATSUOBUSHI DASHI dried bonito stock
• Concentrated white Dashi stock Nishikidori Market 300 ml
• Concentrated white Dashi stock Nishikidori Market 1800 ml

This kaki dashi is made from Hiroshima oyster flesh instantly cooked at a high temperatiure and pressure, to which kombu seaweed and Shiitake mushrooms are added giving the Umami flavour.
The result is quite simply remarkable: a professional quality dashi stock.
Dose the amount of dashi stock in relation to strength and use sought:

- Preparation of a classic dashi stock :
Drop a sachet into 60 cl of cold water and bring to the boil. Keep boiling to infuse for 3 minutes then remove from the heat. The stock is then ready to sample or use, especially for miso soup ( for 12 cl of stock add 15 to 20 gr of miso paste ).

- Preparation of strong dashi stock :
Drop a sachet into 25 cl of cold water and bring to the boil. Keep boiling to infuse for 3 minutes then remove from the heat. The stock is then ready to sample or use. It is perfect for Udon noodles (season to taste with soy sauce and mirin) or ramen (season with soy sauce, sesame oil and pepper). It can also be used to poach fish, cook certain vegetable or to help make an aromatic stock for shellfish and seafood…

- Preparation of cold dashi stock
Drop a sachet into 30 cl of cold water and infuse for 15 minutes before sampling or use (it's very useful to make Dashimaki Tamago Japanese omelette or Chawanmushi savoury flan.

Don't throw the used sachet away because the residual ingredients, used as they are, will make an  excellent, tasty condiment for rice,  wok vegetables, tossed noodles…
You can also empty 2 sachets into a saucepan after infusion adding 1 soupspoon of mirin, 1 soupspoon of soy sauce, 1 to 2 soupspoons of grated fresh ginger (according to taste) then cook over a gentle heat until the water has evaporated, leaving a thick syrup. Another simple recipe: empty 2 infused dashi stock sachets into a saucepan and add 1 soupspoon of soy sauce and 1 soupspoon of mirin, 1 soupspoon of roasted sesame seeds and finally a soupspoon of honey. Once again, cook over a gentle heat until the water has evaporated, leaving a thick syrup. These 2 delightful mixes will accompany your marinades, tossed vegetables and rice...