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Rich in umami, this fish-based stock can be used in miso soups, hotpots, as a poaching liquid for delicate fish and vegetables or left to cool and mixed with vinegar, mirin and soy and used as a dippi Read More
Rich in umami, this fish-based stock can be used in miso soups, hotpots, as a poaching liquid for delicate fish and vegetables or left to cool and mixed with vinegar, mirin and soy and used as a dipping sauce, dressing or marinade. Alternatively, use the unhydrated pellets to season rice dishes. To make dashi stock dissolve 1 tsp/600ml water. Read Less
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