Akomeya Makuro Tuna Japanese Dashi Soup Broth 5p アコメヤの出汁 まぐろ

Akomeya Makuro Tuna Dashi Kaiseki Ramen Soup Broth 
AKOMEYA TOKYO アコメヤの出汁　まぐろ 40g

If you are serious about creating fine Japanese cuisine You should try this.
for Kaiseki, Ramen Soup, Washoku, Suimono soup base.
(for creating soup/base/broth)
Easy, fast and ready to use.

Size: 40g (8g x 5 individual packages)

We supply Michelin-Kaiseki Gourmet Restaurants.
All items made in southern Japan.
 
What are the differences between regular and our Ultimate Maguro/Tuna Dashi?
* Premium ingredients enhance the flavor of your dishes 
  The Ultimate Katsuobushi Dashi will double / triple the flavor of your finest ingredients.
  Magurobushi s dried, fermented, and smoked tuna.
  Much better than bonito, a cheaper substitute.
* From a famous Katsuobushi maker in Kagoshima, Japan
  Nearly 70% of Katsuobushi is from Kagoshima, we have the best source of Ingredients.
  Perfectionism makes Japanese makers compromise nothing. All need to be perfect.
* All-natural ingredients no additives.
  The ingredients are natural no additives and no M.S.G. nor preservatives.
  Also, we made with small batch in order to control perfect taste.
* Traditional process
  Compare with regular product, our Katsuobushi Dashi is smoother, richer with extra layer of umami.
  It has a sharp rich taste which are a perfect match for Wagyu / Kobe beef, any steak, chicken, pork, lamb chops and Kaiseki.
  It can be also used on pizza, pasta, Udon noodle, soba and seafood.

* Limited supply
  We made with small batch in order to control perfect taste.
  These products are created by professionals and it never sold in retail store because of limited quantity.

This is our best seasoning creation for Japanese cuisine.
Scent: umami, hint of sweet and salty
Taste: warm, salty
Origin: Kagoshima
Ingredients: Magurobushi (smoked tuna), Kombu(kelp), mackerel, Saba (mackerel) fish, sugar, soy sauce, Yeast extract.
(may contain: wheat, soybeans), salt
Product of Japan.
*Processed in a facility that also processes nuts,*
 
Hot to use?
For regular base broth: 1 pack boil with 500ml water. 3 minutes after water Boiling, remove the pack.
For thick and rich flavor: 1 pack boil with 300ml water. 3 minutes after water Boiling, remove the pack. You can also use it as a seasoning pack when stir-fry, Sautéing or stew. 
 

-----------------------Japanese----------------------------
AKOMEYA TOKYO アコメヤの出汁　まぐろ 40g（8g×5袋）　だし

高級料亭の味を支える旨みを食卓へ
一般家庭ではあまり使われていないものの、料亭では欠かせない高級食材であるまぐろ節を活かした 「まぐろ出汁」。出汁の味を決めるのは、鹿児島県産のまぐろ節。ひとつの削り節の20%も占める血合いの部分を取り除いたまぐろ節を使用しているため、より高価な原料ですが、魚の臭みや雑味がありません。そのため、味の主張が強くなく、主役の素材を引き立てます。また、キハダマグロのまぐろ節を使うことで、同じ赤身の鰹と比べると、淡白で上品な旨みと甘みに仕上がりました。そのほか、鹿児島県産かつお節、熊本県産さば節、北海道産の真昆布を加え、まぐろ節の風味をそのまま活かすよう調整しています。原料の良さを最大限に引き出したアコメヤのまぐろ出汁。ご家庭の食卓の味を、上品に演出してくれるでしょう。
 
内容量: 40g(8g×5袋)
原材料名: 風味原料(まぐろ節(鹿児島県製造)、かつお節、さば節、昆布)、でんぶん分解物、酵母エキス、食塩、粉末しょうゆ(小麦・大豆を含む)

製造地:日本(鹿児島県)
保存方法:直射日光、高温多湿を避けて保存してください。