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Shimaya Konbu Dashi No Moto Soup Stock 140g
Shimaya Konbu Dashi No Moto Soup Stock 140g
what makes Shimaya Konbu Dashi No Moto Soup Stock 140g different
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami. Umami is the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter, discovered in 1908. Shimaya Konbu Dashi No Moto Soup Stock offer a great soup base for delicious Japanese dishes such as udon, soba and many more.
Ingredients
Flavour enhancer (E621), Salt, Glucose, Dried kelp powder, Sugar, Flavour enhancer (E635), Kelp extract (Dextrin (Corn, Potato, Sweet potato), Kelp extract, Monosodium Glutamate (Sugar cane, Tapioca), Salt)
Nutrition per 100 grams
| Energy | 918KJ/216kcal |
| Fat - of which saturated |
0.5g 0.1g |
| Corbohydrate - of which sugar |
34g 34g |
| Protein | 20g |
| Natrium (Salt) | 48g |
Best before date : 17.06.2026
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
Flavour enhancer (E621), Salt, Glucose, Dried kelp powder, Sugar, Flavour enhancer (E635), Kelp extract (Dextrin (Corn, Potato, Sweet potato), Kelp extract, Monosodium Glutamate (Sugar cane, Tapioca), Salt)
Nutrition per 100 grams
| Energy | 918KJ/216kcal |
| Fat - of which saturated |
0.5g 0.1g |
| Corbohydrate - of which sugar |
34g 34g |
| Protein | 20g |
| Natrium (Salt) | 48g |
Best before date : 17.06.2026
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
Often bought together
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Dashi and Tsuyu in Korea und Japan
In the Kanto region, bonito and heavy soy sauce are often used, and in Kansai it is often used as bonito and kelp, which is indispensable seasoning for Japanese cuisine. Since umami ingredients are dissolved in water, it is a versatile seasoning that can be used widely, such as boiled or cooked foods, as udon or soba noodle together with seasonings. It is rich in flavor and makes good use of the original taste of the ingredients. Please looking for soup stock to enjoy Japanese and Korean cuisine that is loved around the world at NikanKitchen.com!
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